recipe
chinese tomato and egg stir fry
winnie
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$1.00
my favorite chinese comfort dish that takes 10 minutes to make. every culture has their own tomato/egg dish. Shakshukas in some regions. growing up in hong kong, this is my favorite version of it.
You Need
0:10
How To
- Prep: Cut the tomatoes into bite-sized wedges. Beat the eggs with a pinch of salt and white pepper.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the beaten eggs and quickly scramble until just set but still moist. Remove eggs from the pan and set aside.
- In the same pan, add the remaining oil and minced garlic. Stir-fry for 30 seconds until fragrant.
- Add the tomato wedges and stir-fry for 1-2 minutes until they start to soften.
- Season with salt, sugar, and white pepper to taste. (I personally like a lot more sugar, but it's really a personal preference) Add about 1/4 cup of water and let simmer for 2-3 minutes until tomatoes are soft and saucy.
- Return the scrambled eggs to the pan and gently fold them into the tomato mixture. Cook for another 30 seconds to combine the flavors.
- Drizzle with sesame oil and sprinkle chopped green onions on top before serving.