I personally like this dish.The ingredients are easy to get and cheap. Not just because of that, tomato is rich in Vitamin A, Vitamin C, Calcium, Potassium and also high in hycopene to help prevent heart disease and cancer.
I have cooked this dish quite a number of times before, but I am not very satisfied, either the egg is over cooked or it turns out too dry. Until yesterday I chanced upon this link and I tried it out today. I am happy with the result and like the consistency, the egg is not over cooked and the taste is just right done, it is not too sour and sweet, is not overly wet but juicy.
Recipe: Adapted from 楊桃美食網-3分鐘學做菜
40 g spring onions
50 c.c. (ml) stock
3 tablespoon tomato sauce (I put one tablespoon, as I do not want the overpowering tomato taste)
1 tbsp sugar (I used 1 teaspoon only as my tomatoes are sweet)
1/4 tsp salt
1 tbsp corn starch water for thickening
1. Wash and clean the tomatoes, cut into pieces, cut spring onions into 2 cm long.
Break eggs into a big bowl and add salt beat till mix well.
2. Heat up wok, pour oil, saute spring onions, tomatoes over slow heat until fragrant. Add in stock, sugar and
cornstarch water to cook for a while until a consistency you get.. Dish up.
3. Heat up a clean wok, pour some oil, stir-fry the egg evenly and almost cooked (the egg should be a
little watery, soft) , add in (2) and toss up and till well combined.