- Recipes
Just like mom used to make, with a twist! The addition of doubanjiang turns your classic tomato and egg stir-fry into a spicy, delicious meal.
- Serves: 2
- Prep Time: 10 min
- Cook Time: 10 min
Ingredients
4
4
½ tsp (2.5 mL)
1½ tbsp (22.5 mL)
1 tbsp (15 mL)
2 tbsp (30 mL)
1 tsp (5 mL)
ripe tomatoes
eggs
salt
sesame oil
doubanjiang
chopped garlic
sugar
Instructions
Step 1
Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.
Step 2
Whisk the tomato juice with the eggs.
Step 3
In a wok pan, heat sesame oil.
Step 4
Add doubanjiang and garlic and sauté until garlic is golden brown.
Step 5
Add egg and tomato juice mixture and stir-fry.
Step 6
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.
