- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 tbsp groundnut oil
- 4 cloves garlic, finely chopped
- 2 red chillies, seeds removed, finely chopped
- 500 g lean minced pork
- 1 tbsp shaoxing rice wine, or dry sherry
- 1 tbsp dark soy sauce
- 2 tomatoes, cut into eighths
- 400 g can chopped tomatoes
- 1 red pepper, seeds removed, cut into strips
- ½ tsp dried red chilli flakes
- 1-2 tbsp light soy sauce
- 2 eggs, lightly beaten
- 2 spring onions, finely sliced
- 1 tbsp cornflour
- boiled jasmine rice, to serve
Tips and Suggestions
Instead of using rice, you can add cooked egg noodles or thick udon noodles to the wok with the chilli flakes in step 3. Try replacing the minced pork with minced beef and experimenting with different vegetables such as spinach, too.
1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, tip in the garlic and stir-fry for a few seconds. Add the chillies and stir-fry for a few seconds more, then add the pork and stir-fry for 1 minute.
2. Pour in the rice wine, the add the dark soy sauce, fresh and canned tomatoes and red pepper. Reduce the heat to medium and simmer for 2 minutes, until the vegetables begin to soften.
3. Stir in the chilli flakes and light soy sauce, to taste. Tip in the beaten eggs and stir gently to create a web-like pattern in the broth.
4. Stir in the spring onions and bring the dish back to a simmer. Blend the cornflour to a paste with 2 tablespoons cold water then add to the wok and cook for 1 minute, until the sauce is thickened.
5. Serve with jasmine rice.
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