Tomato Stir-Fry with Eggs

@AniphaeS

Published in 

Food made in China

 · 1 year ago

Tomato stir-fry with eggs is a popular Chinese dish that comes in two distinct styles. The first is a dry stir-fry, where the tomato retains a crispy texture. The second style features a saucy preparation, resulting in tomatoes with a softer consistency. Below is a recipe with sauce.

Tomato Stir-Fry with Eggs

Ingredients:

• 3 medium-sized tomatoes, chopped
• 4 eggs, beaten
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• Green onions, chopped (for garnish)

Instructions:

• Chop the tomatoes into medium-sized chunks. Mince the garlic. Beat the eggs in a bowl.
• In a small bowl, mix together soy sauce, oyster sauce, sugar, salt, and black pepper. Set aside.
• Heat vegetable oil in a wok or a large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until aromatic.
• Add the chopped tomatoes and stir-fry for 2-3 minutes until they start to soften but are still firm.
• Pour the prepared sauce over the tomatoes and stir well to coat them evenly. Continue to cook for another 2-3 minutes until the tomatoes are tender, and the sauce has thickened slightly.
• Push the tomatoes to the sides of the wok, creating a well in the center. Pour the beaten eggs into the well and let them sit for a moment to start setting.
• Gently stir the eggs, incorporating them with the tomatoes until the eggs are fully cooked.
• Taste and adjust seasoning if necessary. Garnish with chopped green onions.
• Serve the tomato stir-fry with eggs over steamed rice.