© 2018 Ching He Huang. All rights reserved.

Western Red

Serves : 2 Preparation 5 mins Cooking 5 mins Total 10
Nutrition facts: 402.00 calories 19.40g protein 28.00g carbs 10.10g sugars 24.40g fat 5.30g 4.90g fibre 485.00mg sodium
Ingredients: 2 tablespoons Groundnut oil 3 large ripe, sliced into wedges, quartered, core removed Tomato 2, kernels removed Whole corn 1 large green, deseeded and finely chopped Fresno chilli 1 small handful, leaves torn Sweet basil For the egg: 3 large Organic, lightly beaten Egg 1 tablespoon + 2 tablespoons cold water Cornflour Seasonings: 1 teaspoon Sriracha hot chilli sauce 1 tablespoon Low sodium light soy sauce 1 teaspoon Toasted sesame oil 1 pinch Ground white pepper A fusion Chinese take on Tomatoes.

Western Red

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


402.00

Protein (g)


19.40

Carbs (g)


28.00

Sugars (g)


10.10

Fat (g)


24.40

Sat Fat (g)


5.30

Fibre (g)


4.90

Sodium (mg)


485.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A fusion Chinese take on Tomatoes.

Ingredients
  • Groundnut oil - 2 tablespoons
  • Tomato - 3 large ripe, sliced into wedges, quartered, core removed
  • Whole corn - 2, kernels removed
  • Fresno chilli - 1 large green, deseeded and finely chopped
  • Sweet basil - 1 small handful, leaves torn
For the egg
  • Egg - 3 large Organic, lightly beaten
  • Cornflour - 1 tablespoon + 2 tablespoons cold water
Seasonings
  • Sriracha hot chilli sauce - 1 teaspoon
  • Low sodium light soy sauce - 1 tablespoon
  • Toasted sesame oil - 1 teaspoon
  • Ground white pepper - 1 pinch

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.
Ingredients
  • Groundnut oil - 2 tablespoons
  • Tomato - 3 large ripe, sliced into wedges, quartered, core removed
  • Whole corn - 2, kernels removed
  • Fresno chilli - 1 large green, deseeded and finely chopped
  • Sweet basil - 1 small handful, leaves torn
For the egg
  • Egg - 3 large Organic, lightly beaten
  • Cornflour - 1 tablespoon + 2 tablespoons cold water
Seasonings
  • Sriracha hot chilli sauce - 1 teaspoon
  • Low sodium light soy sauce - 1 tablespoon
  • Toasted sesame oil - 1 teaspoon
  • Ground white pepper - 1 pinch