Description
A quick and flavorful Chinese Tomato Egg Stir-Fry that combines juicy ripe tomatoes with soft scrambled eggs in a savory-sweet sauce. This comforting dish is perfect for a simple weeknight meal and pairs wonderfully with steamed rice or noodles.
Ingredients
Eggs and Aromatics
- 6 large eggs
- 1 scallion, finely chopped (separate white and green parts)
- 1 teaspoon sesame oil
Vegetables
- 4 medium ripe tomatoes (Roma, Plum, or Vine), chopped into 1-inch thick wedges
- ¼ cup cold water
Oils
- 1.5 tablespoon vegetable oil or any neutral oil
Sauce
- 3 tablespoons ketchup
- ½ tablespoon cornstarch or tapioca starch/potato starch
- 2 teaspoons white granulated sugar or cane sugar
- ¾ teaspoon salt
- ½ teaspoon Shaoxing wine or dry sherry/dry white wine (optional)
- ½ teaspoon thinly sliced ginger
- ½ cup cold water
To Serve
- Steamed white rice or noodles
Instructions
- Prepare the Sauce: In a small bowl, combine ketchup, cornstarch (or alternative starch), sugar, salt, Shaoxing wine (if using), sliced ginger, and ½ cup cold water. Stir well until the starch is dissolved and set aside.
- Beat the Eggs: In a medium bowl, crack the eggs and add the sesame oil. Beat vigorously for about 30 seconds until smooth and well combined. Set aside.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Pour in the beaten eggs and scramble gently until the eggs are just set but still moist. Break the eggs into large chunks and remove them from the pan to prevent overcooking.
- Sauté Aromatics and Tomatoes: Add the remaining 0.5 tablespoon vegetable oil to the pan. Quickly sauté the white parts of the scallion for about 5 seconds to release aroma. Add the chopped tomatoes and ¼ cup cold water. Cook for 3-4 minutes, allowing the tomato skin to peel and most of the liquid to evaporate, creating a slightly thickened tomato base.
- Simmer with Sauce: Pour the prepared sauce mixture over the tomatoes in the pan. Stir gently and let it simmer for about 1 minute until the sauce thickens and coats the tomatoes evenly.
- Combine Eggs and Sauce: Add the scrambled eggs back into the pan and gently fold them into the tomato sauce to combine everything without breaking the eggs apart. Remove from heat.
- Garnish and Serve: Sprinkle the green parts of the scallion over the stir-fry. Taste and adjust seasoning with extra salt if needed. Serve hot with steamed white rice or noodles. Enjoy!
Notes
- Use ripe, firm tomatoes like Roma or Plum for optimal flavor and texture.
- If Shaoxing wine is unavailable, dry white wine or dry sherry are good substitutes, or omit entirely.
- The beaten eggs should remain moist and tender, avoid overcooking them during scrambling.
- Adjust sugar and salt in the sauce to suit your taste preferences.
- This dish is best served immediately for optimal texture and freshness.
