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Ingredients:
2 tablespoons Groundnut oil3 large ripe, sliced into wedges, quartered, core removed Tomato2, kernels removed Whole corn1 large green, deseeded and finely chopped Fresno chilli1 small handful, leaves torn Sweet basil
For the egg:
3 large Organic, lightly beaten Egg1 tablespoon + 2 tablespoons cold water Cornflour
Seasonings:
1 teaspoon Sriracha hot chilli sauce1 tablespoon Low sodium light soy sauce1 teaspoon Toasted sesame oil1 pinch Ground white pepperA fusion Chinese take on Tomatoes.
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.