Chinese Egg and Tomato Stir Fry
Chinese Egg and Tomato is a simple yet flavorful dish straight from the Chinese home kitchen. Fluffy scrambled eggs pair beautifully with the sweet and savory flavors of the tomato.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs (at room temperature)
- 2 tablespoons Shaoxing wine
- 1 teaspoon chicken stock granules (optional)
- 1 1/2 teaspoons salt
- 1 dash ground white pepper
- 4 tablespoons cooking oil (divided)
- 2 medium tomatoes (cut into small wedges)
- 1 1/2 teaspoons sugar
- 2 stalks scallions (cut into 1-inch pieces)
Instructions
- 1
Combine eggs, Shaoxing wine, chicken stock granules, salt and ground white pepper in a bowl. Beat until the eggs are slightly frothy.
- 2
Heat 3 tablespoons of cooking oil in a wok over medium-high heat. Pour the egg mixture into the wok and leave it untouched for about 20 seconds before scrambling the eggs.
- 3
Remove the scrambled eggs from the wok while they are still slightly soft and runny.
- 4
Add 1 tablespoon of cooking oil to the wok, then add the tomato wedges.
- 5
Allow the tomatoes to char slightly for about 30 seconds, then flip them over.
- 6
As soon as the tomatoes have softened, return the eggs to the wok. Stir to combine.
- 7
Sprinkle the sugar over the eggs and tomatoes, then stir to distribute the sugar evenly throughout the dish.
- 8
Turn off the heat, then add the scallions. Transfer to a serving plate.