Tomato Egg Stir-Fry (番茄炒蛋)

Ingredients

• 12 large eggs
• 12 roma tomatoes
• 3-4 green onions
• 1 tbsp cornstarch
• 3 tbsp water
• 1/2 tbsp gochujang
• 1/2 tbsp fish sauce
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 tsp oyster sauce
• 1/3 cup broth, stock, or water
• Salt and pepper to taste

Instructions

1. Slice roma tomatoes into sixths and dice the green onions.
2. Beat eggs in a bowl.
3. Heat a pan on medium high.
4. Scramble the eggs until cooked 3/4 of the way through. Then remove from pan and set aside.
5. Add 1 tbsp veggie oil to the pan, roma tomatoes, and white parts of the green onions. Sprinkle a pinch of salt over everything, cover, and cook on medium low.
6. Once the roma tomatoes have softened completely, add in the gochujang, fish sauce, soy sauce, sesame oil, and oyster sauce.
7. In a small bowl, 1 tbsp cornstarch with 3 tbsp water. Then add the slurry into the pan as well.
8. Add the eggs back into the pan and mix.
9. Add up to 1/4 cup of your liquid of choice to create more sauce. Do not add too much water; supply as needed.
10. Season with salt and pepper to taste.