Tomato, Egg, and Cucumber Stir Fry
Servings 2 servings
Ingredients
- 4 ounces Japanesecucumber or English cucumber
- 6 ounces tomato (1 medium tomato)
- 3 whole eggs, large
- 1 teaspoon sake
- 1/2 teaspoon kosher salt, plus more to taste see note
- Ground white pepper
- 2 tablespoons canola oil, divided
- 1 garlic clove, minced
- 1 green onion, minced
- 1/2 teaspoon minced ginger
- Freshly ground black pepper
Instructions
- Cut cucumber in half lengthwise. Place it cut side down, cut it diagonally into about 3/8 inch thick. Sprinkle kosher salt; let stand 10 to 15 minutes. Gently Squeeze excess water of cucumber. Cut tomato into 6 wedges. Beat eggs with sake, salt, and white pepper.
- Heat a wok or a saute pan over high heat. When it is hot, add 1 tablespoon of canola oil. Pour the beaten egg; scrape the side and bottom of egg as they curdle into center to cook large pieces of scrambled egg. Stop cooking half way, half of egg should still remain liquid; remove it from wok and set aside on a plate.
- Wipe the wok to clean and pour a remaining tablespoon of canola oil over medium heat. Add garlic, green onion, and ginger;cook until softened and fragrant but not colored. Add tomatoes and cucumbers; cook until they are heated through. Season with salt and black pepper. Put back the egg and stir fry gently until they are cooked and combined with tomatoes and cucumbers. Fold shiso leaves. Season to taste with salt if needed. Serve with freshly ground black pepper on top.
Notes
I use Diamond Crystal Kosher Salt. If using Morton Kosher Salt, table salt, or fine sea salt, reduce the amount by half and adjust seasoning to taste.