Stir-fried BLT

Inspired by the popular Chinese tomato and egg stir fry and the classic BLT (bacon, lettuce and tomato), this recipe gives the classic café sandwich a modern Asian twist. The secret to the sauce is in the cornflour slurry, which thickens the tomato juices to make an irresistible sauce.

• serves

  1

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 100 g speck or bacon (in a block)
• 2 tbsp vegetable oil
• 1 head baby cos lettuce, cut into wedges
• 2 cups mixed cherry tomatoes, halved
• 2 tsp concentrated liquid chicken stock
• 1 tbsp Shaoxing wine
• 1 tsp rice vinegar
• a good pinch of sugar
• black pepper, to season
• 1 tsp cornstarch mixed with ¼ cup cold water
• 2 spring onions, finely sliced
• steamed rice, to serve

Instructions

1. Cut the bacon into thick batons. Heat a wok over high heat and add the vegetable oil. Fry the bacon for about 2 minutes until crisp, then remove from the wok.

2. Add the lettuce and tomatoes to the wok and stir-fry until both are just starting to soften. Return the bacon to the wok and season with chicken stock, Shaoxing wine, vinegar, sugar and pepper and toss to coat.

3. Thicken the stir fry with the cornstarch slurry, scatter with spring onions and serve with rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Cooking For One

Watch the full episode here

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Watch the full episode here

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