Chinese Tomato and Eggs Stir Fry
Chinese tomato and egg stir-fry is a classic Chinese home-style dish that’s easy, simple, and packed full of flavor! Soft, fluffy scrambled eggs are combined with fresh, juicy, succulent tomatoes in a rich, sweet, and tangy sauce to create this iconic Chinese dish. All it takes is just a few minutes to create this simple yet delicious meal that is perfect for any day of the week.
Equipment
- 1 Wok
Ingredients
- 4 Large Eggs
- 2 Tablespoons Ketchup
- 80 ml Tomato sauce 1/3 cup
- 3 Whole Tomatoes on the vine
- 1 teaspoon White sugar
- 2 teaspoons Table salt
- 1 teaspoon Light soy sauce
- 1 teaspoon Chinese rice vinegar / White vinegar
- 80 ml Water 1/3 cup
Cornstarch slurry
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Garnish
- Cut green onions Garnish on top
Instructions
- Crack 4 eggs, add 1 tsp of table salt, and whisk them together and set aside.
- Cut the tomatoes in half and remove the stem in the middle.
- Now slice half of the tomatos into slices about 1/2 inch thick in a straight downward motion and the other half slice into pieces and set them aside (you should have about 4 large slices and around 8 smaller straight slices per a tomato).
- Heat up a pan or wok on medium heat.
- Once the wok is hot enough and you start to see smoking coming out, add in about 1 Tbsp of cooking oil and then add in your tomatoes.
- Mix well and cook the tomatoes for about 30 seconds, then add in your tomato sauce, ketchup, table salt, sugar, rice vinegar/white vinegar, and soy sauce.
- Mix everything well together then add in your water and mix well.
- Let it cook over medium heat for roughly 4-5 minutes or until the tomatoes have softened up and turned into a sauce.
- Now add in your cornstarch slurry and mix everything well together until the sauce becomes nice and thick.
- Remove the tomatoes and sauce from the wok.
- Wash the wok/pan or use another clean one.
- Heat up the wok until it is hot and smoke is coming out.
- Add about 2 Tbsp of cooking oil and heat up the oil. The oil should be shimmering and moving around the wok easily.
- Add in your eggs and let them cook about 75-80% of the way done until they start to puff up and become fluffy and airy.
- Now add back in your tomatoes and sauce. Mix everything well together for about 30 seconds.
- Remove from the stove, garnish with cut green onions and serve.