Chinese Tomato and Egg
A dish that we would eat so often in China and I always forget how simple and fast it is to cook.
recipe from https://thewoksoflife.com/stir-fried-tomato-and-egg/#recipe
Prep time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 2
Ingredients:
4 small to medium tomatoes (about 500 g, 1 pound)
1 scallion
4 eggs
3/4 tsp salt (divided, or to taste)
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil (divided)
2 tsp sugar
1/4-1/2 cup water
Instructions:
Start by cutting tomatoes into small wedges and finely chop the scallion.
Crack 4 eggs into a bowl and season with 1/4 teaspoon salt,1/4 teaspoon white pepper, 1/2 teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs with chopsticks for a minute.
Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar,1/2 teaspoon salt, and 1/4 cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
