Ingredients
- 3 large size eggs
- 3 large size tomatoes cut in cubes
- 4 spring onions chopped
- cooking oil
- 1 tsp chopped fresh ginger
- 1 cup chicken stock
- 1 tsp soy sauce
- 1 tsp white wine
- 1 tsp sesame oil
- pinch of sugar and salt
- 1 tsp cornstarch
Method
- In a bowl beat the eggs and add a pinch of salt.
- Heat a tsp of oil in a non-stick skillet, fry the egg and flip on the other side once the bottom is done. Break the scrambled eggs and set aside.
- The same skillet add some more oil and fry the ginger and tomatoes for 3 minutes.
- Add in the eggs.
- In another bowl mix the soy sauce, white wine, sugar, sesame oil and cornstarch in chicken stock.
- Pour it in, low heat, stir and simmer for 2 minutes or until sauce gets thick.
- Put it in a plate and garnish with chopped onion.
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