Only three common ingredients needed! Simple yet delicious, tomato and egg stir-fry is truly a national dish adored by every family in China.
Prep Time5mins
Cook Time5mins
Total Time10mins
Course: Main Course
Cuisine: Chinese
Keyword: egg
Servings: 2servings
Calories: 277kcal
Author: Wei Guo
Ingredients
3ripe tomatoes
3eggs
3clovesgarlicsliced
2tablespoons+ 1 teaspoon cooking oil
1tablespoonwater
¼teaspoonsalt
1pinchsugar
1tablespoonchopped spring onionfor garnishing, optional
Instructions
Peel off the skin of the tomatoes (see note). Then cut them into small chunks.
Beat the eggs with 1 tablespoon of water.
Heat 2 tablespoons of oil in a wok (or a frying pan) on high heat. Pour in eggs when oil smokes. When the edge is cooked, push to one side to let uncooked part touch the bottom of the wok. Take the egg out as soon as there is no more liquid (do not overcook).
Put 1 teaspoon of oil to the same wok, cook tomato and garlic on medium heat until tomato is a little mushy.
Add cooked egg. Roughly break up the egg with the end of a spatula. Sprinkle salt and sugar, then give everything a quick stir.
Garnish with spring onion before serving if you wish.