Chinese Tomato Egg
Every Chinese make tomato egg stir fry slightly differently. Therefore, there could be 1.402 billion methods to make this dish! No matter how you cook it, the combination of tomato and egg means that this dish is easy, cheap, delicious, and healthy. Now let me show you how I make my NO.1 comfort food - Chinese tomato egg stir fry!
Equipment
- 1 medium pot
- 1 Wok
Ingredients
- 4 tomatoes medium sized.
- 4 eggs Mr He is an egg lover, so I often put 5 eggs. But I think 4 eggs should pair with 4 tomatoes perfectly.
- 5 tbsp cooking oil 3 tbsp for frying the eggs, 2 tbsp for frying the tomatoes.
- 1 green onion highly recommended but optional; you can use 1 tbsp of chopped onion to substitute.
- 1 garlic clove optional; you can also use ginger if you like.
- 2 tbsp ketchup optional.
- 1 tsp salt ½ tsp salt in eggs, ½ tsp salt in tomatoes.
- 1 tbsp soy sauce optional, if you skip the soy sauce, add a little bit more salt to your taste.
- ½ tbsp sugar
Instructions
How to peel Tomatoes:
- Cut a shallow “X” in the bottom of each tomato. Prepare a large bowl of iced water.
- In a pot, boil enough water to completely submerge the tomatoes. Bring water to a boil.
- Add tomatoes to the pot, boil over high heat for 30 seconds.
- Immediately put the tomatoes into the ice bath.
- Once the tomatoes are completely cooled, peel off the skin easily.
Let's start cooking Chinese tomato egg stir fry
- Cut tomatoes into halves, cut off the steam, then cut into wedges. I personally prefer small bite-sized tomatoes, so I'd cut the wedges in half again.
- Mince 1 garlic clove. Cut 1 green onion into thin pieces, separate the white parts and the green parts. Set aside.
- Crack 4-5 eggs into a bowl, add ½ tsp of salt, whisk thoroughly.
- Add 2 tbsps of cooking oil to a wok, heat up the oil over high heat for about 1 minute until you can feel the hot air above the wok. (The oil need to be hot enough to make the scrambled eggs fluffy and tender.)
- Add in the beaten eggs to stir fry over high heat for 30 seconds.
- Get the eggs out immediately after 30 seconds. They should be half cooked. You should be able to see some liquid egg in the middle. Set aside.
- The wok should be still hot now. Turn heat to medium high. Add 2 tbsps of cooking oil to the wok.
- Stir fry chopped garlic and the white part of a green onion for about 10 seconds until the garlic turns slightly yellow.
- Add in the tomato chunks. Mix all the ingredients well.
- Add in ½ tbsp of salt, 1 tbsp of light soy sauce, 2 tbsp of ketchup, 1/2 tbsp of sugar. If your tomatoes are not very juice and there's basically no sauce in the wok, you can optionally add in ¼ cup of vegetable stock or water. Mix all the ingredients well and let them boil for about 1 minutes.
- Add in the scrambled eggs. Break up large egg pieces into bite-size pieces. Stir fry for 30 seconds to let the eggs to absorb tomato soup.
- Turn off heat, plate, and garnish with the green part of a green onion.
- Enjoy with steamed rice.