Chinese Tomato Egg Stir-Fry
This is a super easy, fast, simple, and cheap dish to make. It is typically served over a steamy bowl of rice or as a side dish. Definitely one of my go-to dishes on days when I’m not sure what to eat since most of the ingredients are a stable in my kitchen.
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Servings: 2 to 3
INGREDIENTS
- 3 large eggs
- 2 small-medium tomatoes
- 1/2 teaspoon of shaoxing wine
- 2 scallions, chopped
- 2 teaspoons of sugar (see note)
- 1/8 teaspoon of salt (see note)
- 1/8 teaspoon of white pepper
- 1 clove of garlic, minced
- 1-3 tablespoons of water (see note)
- 4 tablespoons of oil
NOTES:
- Adjust the sugar and salt to your taste!
- Liquid from the tomato will typically cook off quickly if you are using a wok so you may need to add more water.
INSTRUCTIONS
- Cut your tomato into small wedges, mince the garlic, and chop the scallion.
- Crack the eggs into a bowl and season it with salt, white pepper, and Shaoxing wine. Beat it for a minute or until bubbles form at the surface.
- Heat 2 tablespoons of oil in a wok or skillet over medium heat. When the oil starts to slightly smoke, add in the egg and scramble for ~30 seconds to 1 minute. As soon as the egg is almost cooked, remove it to a bowl or plate immediately.
- Add 2 more tablespoons of oil to the wok or pan, turn the heat to medium high, and add in garlic. Stir for a brief 5-10 seconds until fragrant and toss in the tomato wedges. Stir-fry for 2 minutes then add in 2 teaspoons of sugar, sprinkle of salt, and 1 tablespoon of water. Add 1-2 more tablespoons of water if the liquid has been cooked off.
- Stir-fry for another 1-2 minutes until tomato is soften. Lower heat to medium and add the cooked egg back in. Combine everything together and stir-fry for another minute or until the sauce thickens to your liking.
- Remove from heat and toss in the scallion. Mix well and serve!
