Chinese Tomato Egg Stir Fry Recipe
Chinese Tomato Egg Stir Fry is a quick and flavorful classic Chinese home-style dish featuring scrambled eggs and juicy roma tomatoes cooked together with a savory sauce. It’s a comforting, nutritious meal perfect for any time of the day and pairs wonderfully with steamed rice.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Ingredients
Egg Mixture
- 6 eggs
- ½ teaspoon salt
- ¼ teaspoon white pepper
Aromatics and Vegetables
- 3 cloves garlic, minced
- 1 green onion, chopped
- 5-6 roma tomatoes (about 1 lb), quartered
Sauce
- 3 tablespoons water
- 2 tablespoons ketchup
- ½ tablespoon oyster sauce
- ½ tablespoon soy sauce
- 2 teaspoons brown sugar
Other
- 1 teaspoon sesame oil
- Oil for cooking (about 2 tablespoons)
Cornstarch Slurry
- ½ tablespoon cornstarch
- 1 tablespoon water
To Serve
- 2 stalks green onion, chopped
- Steamed rice
Instructions
- Whisk and season eggs. In a small bowl, combine eggs, salt, and white pepper. Whisk thoroughly until the mixture is smooth and well blended. Set aside.
- Cook the eggs. Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Pour in the egg mixture and gently scramble using a rubber spatula, stirring softly until the eggs are mostly cooked but still slightly runny and glossy on top. Remove the eggs from the pan and set aside to prevent overcooking.
- Mix the sauce. In a small bowl, combine water, ketchup, oyster sauce, soy sauce, and brown sugar. Stir until the sugar dissolves and all ingredients are well incorporated. Set aside.
- Cook aromatics. Add another tablespoon of oil to the wok over medium heat. Add minced garlic and chopped green onion, sautéing for about 30 seconds until fragrant.
- Cook tomatoes. Add quartered tomatoes to the wok and stir for about 30 seconds to release their juices. Pour in the prepared sauce and stir to combine. Bring the mixture to a boil and cook for 2-3 minutes until tomatoes soften but still retain some texture.
- Add cornstarch slurry. In a small bowl, mix cornstarch and 1 tablespoon water until smooth. Add this slurry to the boiling tomato mixture, stirring continuously until the sauce thickens slightly.
- Combine and finish. Return the scrambled eggs to the wok, drizzle with sesame oil, and gently toss everything together to blend the flavors. Taste and adjust seasoning with additional salt or sugar if necessary.
- Serve. Garnish with chopped green onions and serve hot immediately with steamed rice for a complete meal.
Notes
- Prep ingredients before cooking to ensure a smooth and efficient cooking process.
- Do not overcook the eggs; remove them while still slightly runny and glossy for soft texture.
- Do not overcook the tomatoes; they should soften and release juices but keep some shape and texture to avoid becoming mushy.
- Serve the dish immediately for the best flavor and texture, ideally with steamed rice.
Find it online: https://cookingwithsarah.com/chinese-tomato-egg-stir-fry-recipe/
