Chinese Tomato Egg Stir-Fry Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
318 kcal
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Course
Main Course, Breakfast, Lunch
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Cuisine
Chinese
Chinese Tomato Egg Stir-Fry Recipe
Description
This Chinese Tomato Egg Stir-Fry Recipe highlights tender scrambled eggs lightly seasoned with white pepper and sesame oil, paired with ripe Roma tomatoes cooked down into a savory sauce with garlic, spring onions, soy sauce, and optional sugar. The eggs are initially cooked to a soft, partially set consistency, then set aside while the tomatoes and aromatics cook until saucy. A quick addition of water prevents dryness and helps blend the flavors.
The flavor emerges from the delicate balance between the sweet acidity of the tomatoes and the umami from soy sauce, brightened with fresh spring onion and garlic. The eggs' silky texture contrasts with the juicy tomato pieces, creating a comforting, light stir-fry suited to a quick meal.
Serve this dish as a main course for two or part of a larger Chinese meal. It pairs well with steamed rice to absorb the tomato sauce and complements other vegetable or meat dishes. The recipe scales easily by increasing tomato and egg quantities proportionally.
Use ripe Roma tomatoes and adjust the salt to taste, adding water if the mixture dries out during cooking. If tomato skins bother you, peeling is an option but not necessary. The recipe notes suggest roughly 100 grams of tomato per large egg for balance. This dish is best served freshly cooked for optimal texture.
Ingredients
- 1 teaspoon cornstarch (optional)
- 4 egg large
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 2 tablespoons canola oil (or other neutral oil), divided
- 4 Roma tomatoes cut into half wedges, ripe; large
- 2 spring onions chopped (reserve some green bits for garnish
- 1 garlic minced, clove
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon sugar (optional)
- ¼ cup water only needed if the pan dries up
- salt
Instructions
- Mix the teaspoon of cornstarch with a tablespoon of cold water to make a cornstarch slurry.
- Grab a medium-sized mixing bowl. Add the eggs with the ground white pepper, sesame oil, a ¼ teaspoon of salt and two teaspoons of the cornstarch slurry. Mix until very well combined.
- Place a seasoned wok or skillet over high heat. Once piping hot, add a tablespoon of oil and turn to medium heat. Drop your egg mixture into the shimmering oil and let it sit for a few seconds until the edges look set. Use a wooden or rubber spatula and move the loosely set egg around the pan, breaking it up as you go. Then slide the almost-cooked eggs back into the used egg bowl and set aside.
- Wipe the wok clean. Then return it to medium-high heat and add another tablespoon of oil.
- Add the tomatoes, spring onions and garlic. Stir fry for a minute, then add the soy sauce, sugar, and ½ teaspoon of salt. Cook for another minute or so until the tomatoes become saucy. If your pan looks dry, add a splash of water – no more than a quarter cup.
- Stir in the remaining cornstarch slurry and cook for another minute. Taste your sauce. It should be savoury, sweet and a bit tart. Add more salt, sugar or soy sauce to taste.
- Turn the heat down to low, and return the cooked eggs to the pan. Stir-fry together until the eggs are warm all the way through and coated in the stir-fried, chunky tomato sauce.
- Serve over steamed white rice, and sprinkle with the reserved green onions.
Notes
- Adjust tomato quantity to about 100 grams per large egg for balanced flavor and texture.
- Prepare a small amount of water to add if the pan dries out during cooking to maintain a saucy consistency.
- Peeling tomatoes is optional; the skin can be left on according to preference.
- This recipe comfortably serves two adults but can be adjusted up or down as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 327mg | 109% |
| Sodium | 641mg | 27% |
| Potassium | 654mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2261IU | 45% |
| Vitamin C | 30mg | 33% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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