Chinese Stir-Fried Tomato and Egg

I was thinking: tomatoes and eggs? Really? How will those two taste together?

Then I remembered that I’ve made dishes that were a combination of these two ingredients in the past and they were delicious. There was Eggs Piperade way back in 2012 and Shakshuka just a year ago.

Now I can add Chinese Stir-Fried Tomato and Egg to the list of great tasting tomato and egg dishes.

This is how to make it.

Assemble the ingredients.

Sesame oil, Sherry, tomato, eggs and a green onion.

Combine the eggs with salt, white pepper, sesame oil and Sherry.

Eggs with salt, pepper, sesame oil and Sherry added.

Chop the tomatoes and slice the green onions.

Chopped tomato and green onion.

Get cooking! Make scrambled eggs. What I have learned about scrambling eggs: keep the eggs moving in the pan with your spatula, don’t turn the heat up too high, be patient.

Add the eggs to a hot pan (a whatfoodimade action shot™!).

Scrambled eggs.

Scrambled eggs.

Stir-fry the tomatoes (with a bit of sugar).

Stir fry the tomatoes.

When the tomatoes are softened, put the scrambled eggs back in the pan, along with the green onions.

Add the eggs and green onions.

Served with toast.

Chinese Stir-Fried Tomato and Egg

Chinese Stir-Fried Tomato and Egg.

The recipe’s from this site:
https://thewoksoflife.com/2013/07/stir-fried-tomato-and-egg/

Chinese Stir-Fried Tomato and Egg
Serves 4
Prep time 5 mins
Cook time 5 mins
Total time 10 mins

This quick and easy Chinese stir-fried tomato and egg dish is something that you’ll find on a lot of Chinese home dinner tables. It’s fast, easy, and cheap, and every family has its own version.

Ingredients

1 large tomato (or 2 smaller ones)
4 eggs
Pinch of salt
white pepper
½ teaspoon sesame oil
1 teaspoon shaoxing wine (I substitute Sherry)
Pinch of sugar
1 scallion, chopped
Vegetable oil, for cooking

Instructions

Start by cutting your tomatoes into wedges and chopping your scallions.

Then crack your eggs into a bowl and season with salt, pepper, sesame oil, and wine. Beat the eggs, and heat up a couple glugs of oil in a pan. Scramble the eggs and set aside.

Add a little more oil to the pan and add the tomatoes along with a couple pinches of sugar. Stir-fry until they begin to soften.

Add the eggs back into the pan along with the chopped scallions and stir-fry for another minute. Check for salt, and add a little more if necessary. Serve!

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