Chinese Tomato Egg Stir Fry

Ingredients

• 3 or 4 small to medium tomatoes
• 1 spring onion, sliced
• 4 eggs
• 3/4 teaspoon salt(for vegetarian) or 3/4 teaspoon fish sauce
• 1/4 teaspoon white pepper
• 1/2 teaspoon sesame oil
• 1 teaspoon Shiaoxing wine (optional)
• 2 teaspoon sugar
• 3 tablespoon Extra virgin olive oil to fry
• 1/4 cup water (if needed)

Method

1. This 10-minute under-rated Chinese tomato egg stir-fry is a dish you’ll find on many Chinese home dinner tables. It’s fast, easy, cheap, and delicious and definitely nutritious. And can be for vegetarian too, if you do not use the fish sauce.
2. Start by cutting tomatoes into small wedges and finely slice the spring onion.
3. Crack 4 eggs into a bowl and season with ¼ teaspoon salt or fish sauce, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.**Using the fish sauce instead of salt elevates the umami flavour to this simple dish. But if you are vegetarian, please use salt.
4. Preheat the wok/stir fry pan 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/pan immediately. Set aside.
5. Add 1 more tablespoon oil to the wok/pan, turn up the heat to high, and add the tomatoes and spring onion. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, 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.
6. Mix everything together, cover the wok/pan, and cook for 1-2 minutes, until the tomatoes are completely softened.
7. Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve with steamed rice, such a hearty meal and delicious!

Product used in recipe

• Squid Brand - Fish Sauce