This is a simple yet tasty recipe that I adapted from Vietnamese Recipes. I am not sure whether it is a traditional dish or just a stir frywhich ended being in the site. A google search on the Vietnamese cuisine led me to this recipe. I had previously made poached eggpplant salad from the same site and loved it.If you prefer tasty dishes that come together quickly and with excellent flavours, this one will be my top choice.
Tomatoes: 2 big
Onion: prefereably white: 1 small
Spring Onion/Scallion: about 1/4 cup chopped
Pine nuts: 2-3 tbsp toasted
Cut the tomatoes into wedges,dice onions and chop the scallions. Toast the pine nuts till they start to brown and keep aside.
Heat oil in a wok/pan/kadai till smoking hot. Add in the onions and scallions and stir fry for about 30 seconds,just as the raw smell disappears. I added mostly the white part of the scallions and little green parts.
Add in the tomatoes,little salt,pinch of sugar and soy sauce and stir fry continuously for 1-2 minutes.
The tomato skin may start to get wrinkly if you cook more. The idea is to just make the raw smell of tomato disappear but retain the crunch or bite of the tomato and mix in the flavours together. The tomato should retain its shape and not get mushy or fully cooked.
Serve warm immediately as a side dish or dip or whatever way you like garnishing with cilantro.
You would not get a gravy with dish,just a thin sauce. Also normal soy sauce has both salt and is sweeter. So adjust the sugar and salt. If using light soy,you can add a generous pinch of sugar as light soy sauce is more spicier than the normal.I used normal soy and added a miserly pinch of sugar.
Excellent and quick side dish this is. It took me more time to chop than actual cooking. The dish came togeter under 5 minutes excluding the chopping time.But it was consumed under 10 minutes as well. The above estimate serve just 1 or 2 as a side. I have never stir fried tomatoes before and so kept the quantities minimum.