Tomato egg stir fry
Ingredients
- 800g tomatoes, cut into chunks
- 2 sheets yuba
- 5 cloves garlic, sliced
- 1 inch ginger, diced
- 2 scallions
- 1 tbsp sugar
- ½ tsp salt
- ¼ cup Shaoxing wine
- 1 tbsp soy sauce
- ½ cup water
- White pepper
- Rice
Steps
- Soak yuba until softened. Tear into pieces, about 2-3 inches each.
- Soak the dried gluten puffs in warm water, or drain if using canned.
- Clean and cook the rice.
- Heat wok over medium and add oil. Swirl around to coat surface, and heat until surface is shimmering.
- Add garlic, ginger and spring onion whites to the wok and fry until aromatic.
- Add chopped tomatoes, sugar and salt, mix together.
- Simmer then add shaoxing wine, gluten puffs, yuba, soy sauce and water.
- Once heated through add the cornstarch slurry and cook until sauce has thickened.
- Season with white pepper and sesame oil.