Tomato and Egg Stir-Fry
The dish almost every Chinese family cooks: soft, fluffy egg folded into a sweet-sour tomato sauce. Ready in under 15 minutes and perfect over rice.
ChineseFood
5 minPrep
8 minCook
13 minTotal
EasyDifficulty
Ingredients
Method
- Beat the eggs with a pinch of the salt until no streaks of white remain.
- Heat 2 tablespoons of oil in a wok over high heat until it shimmers. Pour in the eggs, wait 5 seconds for them to puff, then push them into large soft curds. Take them out while they are still a little runny.
- Add the remaining oil and the tomatoes. Stir-fry for 1–2 minutes, pressing a few pieces so they release their juice.
- Add the sugar, the rest of the salt and the water. Simmer for about 1 minute until you have a light sauce.
- Return the eggs, fold everything together for 20 seconds, scatter the scallion and serve.
Tap an ingredient or step to tick it off as you cook.
Tips
- For a silkier sauce, score a cross on each tomato, dip it in boiling water for 30 seconds and peel it first.
- The sugar balances the tomatoes' acidity. Use more if your tomatoes are sharp, less if they are very sweet.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.