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.
Prep Time: 10 min
Cook Time: 10 min
4 ripe tomatoes
1/2 tsp (2.5 mL) salt
1 1/2 tbsp (25 mL) sesame oil
1 tbsp (15 mL) doubanjiang
2 tbsp (30 mL) chopped garlic
1 tsp (5 mL) sugar
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.
Whisk the tomato juice with the eggs.
In a wok pan, heat sesame oil.
Add doubanjiang and garlic and sauté until garlic is golden brown.
Add egg and tomato juice mixture and stir-fry.
Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.