Vegan Tomato and Egg Stir Fry
Ingredients
- 2 medium tomatoes
- 2 cloves garlic, sliced
- 1 thumb-sized ginger, sliced
- 1 tablespoon chopped white part of scallions
- 1/2 cup water
- 3 tablespoons ketchup
Vegan egg
- 1/2 cup chickpea flour
- 1/2 cup water
- 1/4 teaspoon black salt
Seasoning
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing wine
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 tablespoon chopped scallions
Preparation
Mix together the vegan egg ingredients.
Heat oil in a nonstick pan and cook the chickpea mixture on medium heat, stirring occasionally, for about 5 minutes or until golden brown and set aside.
Heat 2 tablespoons oil in a wok and sauté the garlic, ginger, and white part of scallions.
Add chopped tomatoes, soy sauce, shaoxing wine, sugar, salt, water, and ketchup; simmer for 3 minutes.
Add the chickpea scramble, white pepper, sesame oil, and chopped scallions.
Stir fry for a few more minutes, then turn off the heat and serve.
