Tomato Egg Stir Fry 蕃茄炒蛋
...the secret to this dish is really in how you cook the eggs. You want just barely cooked or scrambled, tender folds of eggs that, when mixed with the sweet sour tomato sauce, will just slip tastily and smoothly down your throat.
- Prep time
- 3 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium tomato, very ripe, cut to wedges
- 1 tbsp peanut oil
- 1/4 tsp salt
- 1 tsp Shao Shing rice wine
- 2 tsp sugar
- 2 tbsp ketchup
- 11- 2 tbsp water
- 5 eggs
- 2 tbsp water
- 1/2 tsp salt
- 2 tbsp peanut oil
- 1 spring onion, chopped in rounds
Instructions
- 1
Heat wok until it starts smoking, add oil and immediately add the tomatoes. Add salt and stir fry 2 mins or until tomato starts to brown.
- 2
Add the wine and sugar and ketchup and stir, poking/pressing at some of the tomatoes to encourage them to mush up, but leave some whole tomatoes too.
- 3
Lower the heat, cover and cook for 3-4 minutes, adding water as necessary, until the tomato is soft/saucy. Remove, rinse and dry wok.
- 4
Whisk the eggs, water and salt together until just mixed.
- 5
Heat wok over medium heat until just smoking and add 2 tbsp oil.
- 6
Slide in the egg mixture and use your spatula to gently scrape all the cooked egg towards you, shaking the spatula gently so that uncooked egg will run off back towards the center of the wok. Repeat until most of egg cooked.
- 7
Toss the cooked tomatoes back in and give the whole thing a quick fold, using your spatula to break up the egg into bite size pieces, taking no more than approx. 10 secs. Egg should be soft and tender.
- 8
Toss on some chopped spring onion and serve.