STIR-FRIED EGG WITH TOMATOES

This dish found its way on to our menu at the restaurant because it reminded me of the good times that my sister and i used to have at our friends’house during the summer holidays.My Auntie Cathy used to make a version of it with the addition of tender beef slices，the caviar of gastronomy for an eight year-old，I can assure you In the restaurant，we garnish the dish with a drizzle of sweetened black vinegar and sun-dried tomatoes，as demonstrated here，but they are optional extras

Serves 2

INGREDIENTS

vegetable oil，for stir-frying

2 eggs，lightly beaten

25g onion，thinly sliced

6 cherry tomatoes，halved

1 tablespoon Shaoxing rice wine

50ml sweet sour sauce

50ml chicken stock

sugar，to taste

pinch of smoked paprika

pinch of chilli powder

1 teaspoon sesame oil

salt

To garnish（optional）

drizzle of sweetened black vinegar

2 sun-dried tomatoes，chopped

a few coriander leaves

1.Make sure your wok is clean and dry and then heat it until smoking.Coat it with a thin film of vegetable oil，then immediately pour this oil out into a bowl

2.Add a tablespoon of cold vegetable oil to the wok and，just as it begins to smoke，add the beaten egg，agitating it so that it scrambles.Remove from the pan and set aside.clean the wok

3.Add a little vegetable oil to the wok and then lightly saute the onion and the cherry tomatoes until soft

4.Add the wine and then the Sweet and Sour sauce and stock Season with sugar and salt to taste，then add the smoked paprika and chilli powder.

5.Cook until the sauce is reduced and slightly thickened

6.Return the scrambled egg to the pan and mix through the sauce，breaking up any large clumps of egg

7.Finish with the sesame oil，add the garnishes，if using，then serve

CHEFS TIP

The finished dish should have a consistency that just holds its shape when the serving bowl is tilted If itis too wet return it to the wok and reduce for another few minutes

hancheng

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