Tomato and Egg Stir-Fry
番茄炒蛋
Soft scrambled eggs with juicy tomatoes in a sweet-savory sauce. Ready in 10 minutes.
Serves 2
Prep 5 min
Cook 8 min
Ingredients
- 4 eggs
- 1/2 teaspoon salt, divided
- 3 tablespoons vegetable oil, divided
- 3 ripe tomatoes, cut in wedges
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 2 green onions, chopped
- 1/2 teaspoon sesame oil
Steps
Step 1. Beat the eggs with a pinch of the salt.
Step 2. Heat 2 tablespoons of the oil in a wok over medium-high heat. Pour in the eggs and cook, pushing gently, until just set but still soft. Move to a plate.
Step 3. Add the remaining oil and the tomatoes. Stir-fry for 3 minutes until they begin to break down.
Step 4. Add the sugar, soy sauce, and remaining salt. Return the eggs and fold for 30 seconds. Top with green onions and sesame oil.
Where this recipe comes from
Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.