These two dishes will both take under 30 minutes to make and will give all the vegetarians in the house their new favourite dinner! A secret ingredient in the tomato and egg stir fry may confuse some, but trust us, it’s definitely the right addition.
Ingredients
Method
To make the tomato and egg stir-fry, whisk eggs in a bowl with a pinch of salt and pepper. Heat half the oil in a large, non-stick wok or frying pan on medium-high heat. Add eggs and cook, without stirring, until just set. Stir gently to scramble. Transfer to a plate.
Heat remaining oil in same wok or pan. Add ginger and garlic. Stir-fry for 1 minute or until fragrant. Add tomato and stir-fry for about 2 minutes. Add the water, sugar, 1/2 teaspoon salt and sauce. Simmer until tomatoes soften.
Return eggs to wok or pan with white part of chopped onion. Stir gently to combine. Cook for 1 minute, until hot. Garnish with green part of chopped onion. Set aside.
Clean the wok or pan, then heat on high heat. Add oil. Add garlic and vigorously stir-fry until just golden, taking care it doesn’t burn.
Add black fungus to wok. Stir-fry for 30 seconds, then add other mushrooms. Add water, pepper, salt, oyster sauce and sugar. Stir-fry for 2 minutes, until mushrooms are wilted.
Serve mushrooms with tomato and egg stir-fry and steamed rice.
Related stories
Native ad body.
Native ad body.
Native ad body.
