Salteado Chino de Tomate y Huevo

Ingredientes

• 5 large eggs
• 1/2 tablespoon shaoxing wine
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon tomato paste
• 1/2 teaspoon cornstarch
• 3 tablespoons water
• 2 tablespoon grapeseed oil, or other neutral oil
• 4 medium roma tomatoes, chopped
• 2 scallions, finely chopped
• 1/2 teaspoon sesame oil

Preparación

1. 1

   Add the eggs to a medium size bowl and whisk well.

2. 2

   Stir in the shaoxing wine, sugar, salt and pepper, and set aside.

3. 3

   Mix the tomato paste, cornstarch and water in a separate bowl and set aside.

4. 4

   Place a large pan over medium heat and wait 1 minute. When the pan is hot, add 2 tablespoons of the grapeseed oil and swirl to evenly coat the pan.

5. 5

   Add the egg mixture and quickly scramble the eggs until they are almost fully cooked but still slightly runny. Transfer them to a bowl and set aside.

6. 6

   Add the remaining tablespoon of oil to the pan, swirl and add the tomatoes and half of the scallions. Cook for 3 minutes, until the tomatoes have softened a little, and season with a little salt.

7. 7

   Stir the tomato paste mixture and add it to the tomatoes. Stir and add the scrambled eggs. Turn the heat off, drizzle the sesame oil on top, and stir.

8. 8

   Transfer to a plate and top with the remaining scallions. Serve.