Tag Archives: stir-fry

Stir-fried Egg and Tomato

This is a simple and economical Chinese dish that you can easily prepare. It is one of our favourite dish too. The tomato juices just blends so well with fluffy scrambled eggs that I have trouble resisting the urge to finish the whole plate in one sitting lol. My recipe doesn’t require you to remove the skin of the tomatoes as it is packed with essential nutrients, though this is left to your preference! What’s so great about this dish is that even with so few ingredients, you can easily have a flavourful meal that will make your day! Truly a comforting food.


  • 5 eggs (well beaten)
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 3 big red tomatoes (sliced into wedges)
  • 5 tbs chicken stock (home-made or store bought) * see note
  • 1 tbs sugar
  • 1 tbs catsup
  • 5 tbs oil
  • spring onion (garnish)

*Note you may substitute it with 4 tbs water + 1/4 tsp chicken powder


  • Add 1/4 tsp white pepper and 1/4 tsp salt to the eggs, mix well to combine
  • Heat a wok over medium. When smoke starts to come out, drizzle 3 tablespoon of oil, add in the beaten eggs, scramble the eggs and cook until about 80 percent done ( Soft and no visible liquid eggs can be seen) Remove and set aside
  • Using the same wok on medium heat, drizzle 2 tbs oil. Add in the tomato wedges and stir-fry for about a minute. Add in the chicken stock, sugar and catsup. Turn down the heat to medium low so that the liquid doesn’t dry up. Stir fry until all the tomatoes are softened.
  • Turn off the heat, add in the scrambled egg. Stir to combine.
  • Garnish with chopped spring onions

Stir-Fried Beef with Garlic Sprout

Thick and glossy sauce on each slices of beef

Each slice of beef is thickly coated with a glossy, sweet and savoury sauce that makes it incredibly appetising. The flavour bursts in your mouth with each and every bite. So be sure you have an extra bowl of rice, because you would most definitely want to have another serving to go with more beef!


  • 500g sliced beef (flank or stripling)
  • 1 tbs minced garlic
  • 1/2 tsp grated ginger
  • 1 tbs sesame oil
  • 4 tbs potato starch
  • 2 tbs soy sauce
  • 215g chopped garlic sprout about 1″ long
  • 1 long red chili, seeds removed and julienned


  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/2 cup sugar (brown)
  • 1 tbs hoisin sauce


  • Marinate the beef slices with 1 tbs of minced garlic, 1/2 tsp of grated ginger, 1 tbs of sesame oil and 2 of tbs soy sauce. Mix well to combine. Add in the 4 tbs of potato starch. Mix well until all the beef are coated evenly with flour. Set aside.
  • Add all the ingredients for the sauce into a bowl. Stir to combine. Set aside
  • Set the fire on medium heat, drizzle enough oil to pan fry the beef. When oil is hot, add the beef slices and pan fry until all sides of the beef are cooked. Do this in 2-3 batches to avoid over crowding the pan. Place the beef on a plate lined with paper towels.
  • Remove excess oil on the pan, leaving only about 2 tbs of oil. Add in the garlic sprout and red chili. SautΓ© for about 2 minutes. Set aside on a plate.
  • Using the same pan, pour the sauce in. Set the fire to medium high heat, let it come to boil. Stir constantly for about 2 minutes or until the sauce starts to thicken. Turn down the heat to medium low then add the beef slices. Stir in the garlic sprouts and red chili. Stir fry for about 1-2 minutes. By this time the sauce should have completely thickened, coating each piece of meat and garlic sprout. Turn off the heat and serve it on a plate.
  • Best eaten with a bowl of steaming hot rice