Tomato egg stir fry
įŠčįč. I used to make this with zero seasoning. Times have changed.
Ingredients
- 12 large eggs
- 12 roma tomatoes
- 3-4 green onions
- 1 Tbsp cornstarch
- 3 Tbsp water
- 1/2 Tbsp gochujang
- 1/2 Tbsp fish sauce
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp oyster sauce
- 1/3 cup broth, stock, or water
- Salt and pepper to taste
Instructions
- Slice roma tomatoes into sixths and dice the green onions.
- Beat eggs in a bowl.
- Heat a pan on medium high.
- Scramble the eggs until cooked 3/4 of the way through. Then remove from pan and set aside.
- Add 1 Tbsp veggie oil to the pan, roma tomatoes, and white parts of the green onions. Sprinkle a pinch of salt over everything, cover, and cook on medium low.
- Once the roma tomatoes have softened completely, add in the gochujang, fish sauce, soy sauce, sesame oil, and oyster sauce.
- In a small bowl, 1 Tbsp cornstarch with 3 Tbsp water. Then add the slurry into the pan as well.
- Add the eggs back into the pan and mix.
- Add 1/4 cup of your liquid of choice to create more SAUCE.
- Season with salt and pepper to taste.