Tang Dynasty Tango

Spicy Tomato and Onion Stir-Fry with Ginger, Chili, and Soy over Rice

30 minutes
Serves 4
DinnerChinese
Herb's take

This Chinese-inspired stir-fry takes classic Italian canned tomatoes and gives them a Szechuan spin: think spicy, tangy, and deeply savory. You'll learn how blooming aromatics in hot oil unlocks flavor that store-bought sauces only dream of.

Equipment needed
  • Wok or large nonstick skillet

Ingredients

Yield
4

Instructions

  1. 01
    Heat the vegetable oil in a large wok or high-sided skillet over medium-high heat until shimmering.
  2. 02
    Add the diced onion and cook, stirring, for 2-3 minutes until just starting to soften.
  3. 03
    Add the ginger, garlic, and sliced red chili. Stir-fry for 45 seconds until fragrant.
  4. 04
    Pour in the hand-crushed tomatoes and their juices. Bring to a simmer while stirring to combine.
  5. 05
    Add the soy sauce, rice vinegar, and sugar. Stir well to incorporate.
  6. 06
    Simmer the sauce for 8-10 minutes, stirring occasionally, until thickened and the onions are tender.
  7. 07
    In a small bowl, stir together the cornstarch and cold water to make a slurry. Add to the pan and cook for 1 minute until the sauce is glossy and coats the back of a spoon.
  8. 08
    Taste and adjust salt and pepper as needed.
  9. 09
    Remove from heat. Spoon the spicy tomato onion mixture over hot jasmine rice and garnish with sliced scallions.
  10. 10
    Serve immediately.

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