TOMATO EGG STIR-FRY RECIPE
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INGREDIENTS:
1) 4 small to medium tomatoes (about 500 g, 1 pound)
2) 1 scallion
3) 4 eggs
4) 3/4 tsp salt (divided, or to taste)
5) 1/4 tsp white pepper
6) 1/2 tsp sesame oil
7) 1 tsp Shaoxing wine
8) 3 tbsp vegetable oil (divided)
9) 2 tsp sugar
10) 1/4-1/2 cup water
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Kitchen Preparation:
3) Chopsticks or Whisk
4) Spatula
5) Several Bowls
Detailed Introduction:
Start by cutting tomatoes into small wedges.
Be sure to remove the stems.
Finely chop the scallion. Then crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs 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 them 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 (or to taste), and ¼ 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 with steamed rice.
Feel free to add more scallions, more or less seasoning, etc. Adjust this recipe to make it how you like it!
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