Tomato Egg Stir-Fry (番茄炒蛋)
User Reviews
5
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Prep Time
3 mins
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Cook Time
4 mins
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Total Time
7 mins
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Servings
2 servings
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Calories
300 kcal
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Course
Main Course
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Cuisine
Chinese
Tomato Egg Stir-Fry (番茄炒蛋)
Description
This recipe features bite-sized tomato pieces cooked until just soft and releasing juice, combined with lightly scrambled eggs that are broken into chunks. Garlic is briefly fried to add fragrance before adding tomatoes and water to create a thin sauce. The eggs are stirred back in to absorb flavors, seasoned simply with salt, sugar, and fresh scallions.
The technique involves initially cooking the eggs in hot oil to form soft curds, removed and set aside while the tomatoes develop. Combining both cooks the eggs slightly further while maintaining their tenderness. The touch of sugar moderates the tomato's acidity.
Serve this dish warm alongside steamed rice or incorporate into a meal with other stir-fried vegetables or proteins. It is a common home-cooked dish suitable for an everyday meal setting.
To prepare tomatoes easily, score and blanch them in hot water then peel the skin for a smoother texture if desired, but unpeeled tomatoes are fine as well.
Ingredients
- 4 medium tomatoes about 11oz/310g (see note 1, ripe
- 4 egg
- 2 tablespoon neutral cooking oil divided
- 3 cloves garlic sliced
- ½ teaspoon salt
- 1 pinch sugar
- ½ talk scallions finely chopped
Instructions
- Remove the stems of the tomatoes, then cut them into bite-sized pieces. Optionally, remove their skin beforehand (see note 1 to learn how).
- Crack the eggs into a bowl and add 2 tablespoons of water. Beat until the whites and yolks are well integrated.
- Heat 1½ tablespoons of oil in a skillet/frying pan over high heat until very hot (see note 2 if using a carbon steel wok).
- Pour in the beaten egg. Allow the bottom part to set first. Then move with a spatula so that the running part flows to the hot surface to cook. Break the scrambled egg into bite-sized pieces then transfer out to a plate.
- Add the remaining ½ tablespoon of oil to the same skillet/pan/wok. Fry sliced garlic over medium heat until fragrant (do not burn).
- Put in the chopped tomato. Stir-fry for 20 seconds or so. Add ¼ cup (60ml) of water. Leave to cook until the tomato becomes a little mushy.
- Add the scrambled egg. Sprinkle salt, sugar and scallions over. Give everything a quick stir to combine. Dish out and serve immediately with steamed rice, or as a topping for noodles (see note 3 if using a carbon steel wok).
Notes
- To peel tomatoes quickly, cut a shallow cross opposite the stem, soak in hot water until skin splits, then transfer to cold water and remove the skin.
- If using a carbon steel wok, preheat empty until it smokes, then add oil and eggs to prevent sticking.
- Transfer the dish out of the wok promptly after cooking to avoid damage to wok seasoning from the tomato's acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 300kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 327mg | 109% |
| Sodium | 720mg | 30% |
| Potassium | 731mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2555IU | 51% |
| Vitamin C | 36mg | 40% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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