Stir-Fried Eggs with Tomatoes
18th April 2018, Dietitian Marcus Lee, Mount Miriam Cancer Hospital
Eggs are good source of protein. When you use stir-frying method to cook eggs, you will turn it into a high energy food.
Cancer patients who are undergoing treatment, need more protein to heal tissues and to reduce the risk of infection. Cancer patients are also advised to maintain their body weight and keep their energy intake high.
Try this recipe for a tart-like side-dish for your lunch or dinner. It is simple, and soothing, and goes perfectly with a bowl of rice.
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon soy sauce
1/4 cup cooking oil
2 bulbs spring onion, thinly sliced
2 medium-sized tomatoes, roughly chopped
2 tablespoons ketchup
1/4 teaspoon sugar
- In a small bowl, stir cornstarch with 2 tablespoons water. Set aside.
- In a medium mixing bowl, beat eggs well with salt, white pepper and soy sauce.
- Heat 3 tablespoons oil in a wok over high heat until shimmering. Add the spring onions and stir-fry until the oil is fragrant and the spring onions have softened but not browned, about 10 seconds.
- Add the eggs and stir-fry rapidly, turning the eggs around in the wok until everything is evenly cooked and just tender, about 30 seconds. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
- Add the remaining tablespoon of oil to the wok and heat until shimmering. Add the chopped tomatoes to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about one minute. Reduce heat to low.
- Add the ketchup and sugar and cornstarch, slurry and stir around until the mixture has thickened slightly, about 20 seconds.
- Add the eggs back to the wok and stir-fry until everything is mixed.
- Garnish with the remaining sliced spring onion and serve.