Western Red

About the recipe

main courses

A fusion Chinese take on Tomatoes.

Steps

• Prepare all the ingredients. In a bowl, crack the eggs, lightly beat them. Then add the cornflour paste to the beaten egg mixture and stir in well.
• Heat the wok over high heat and add the oil. Add in the tomatoes followed by the corn kernels and stir-fry for 1 minute until the tomatoes have softened and keep stirring. Add 1 teaspoon of Sriracha chilli sauce and toss together.
• Add in the beaten egg, let it cook for a few seconds before gently stirring, scrambling the egg. Don’t overcook the eggs, turn the heat to low.
• Add in the chopped green chilli and tear some sweet basil leaves to give it a stir. Take it off the heat. Season with light soy, sesame oil and ground white pepper. Give it one last stir and then serve immediately.