Classic Chinese Tomato Egg Stir Fry
Classic Chinese Tomato Egg Stir Fry
Ingredients
- 6 large eggs
- 1/2 teaspoon salt, divided
- 1/4 teaspoon white pepper
- 4 medium tomatoes, 2 cut into large wedges, 2 roughly diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons vegetable oil, divided
- 1/2 cup chicken stock, or water
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
- 1 spring onion, chopped, for garnish
Instructions
- 1
Crack the eggs into a medium bowl. Season with 1/4 teaspoon of salt and the white pepper. Whisk well until combined.
⏱️ 2 min
- 2
Heat 2 tablespoons of vegetable oil in a large non-stick pan or wok over medium heat. Pour the beaten eggs into the hot pan. As the eggs begin to set, gently push them towards the center with a spatula to form large, tender curds. Cook until the eggs are soft and mostly set, with no more liquid egg running around the sides. Remove the cooked eggs from the pan and set aside on a plate.
⏱️ 3 min
- 3
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the diced tomatoes to the pan. Pour in the chicken stock or water. Bring to a simmer and cook, stirring occasionally, for 5-7 minutes, or until the diced tomatoes have broken down and formed a rich sauce-like consistency.
⏱️ 7 min
- 5
Add the large tomato wedges to the sauce. Season with soy sauce, granulated sugar, and the remaining 1/4 teaspoon of salt. Stir to combine.
⏱️ 1 min
- 6
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 7
Gently slide the cooked eggs back into the pan with the thickened sauce. Use your spatula to lightly chop the eggs into smaller pieces and integrate them with the sauce and tomatoes. Stir in about half of the chopped spring onion.
⏱️ 1 min
- 8
Serve warm, garnished with the remaining chopped spring onion. This dish is traditionally served over steamed white rice.
Kitchen Tools
Nutrition Facts (per serving)
Classic Chinese Tomato Egg Stir Fry
- 6 large eggs
- 1/2 teaspoon salt, divided
- 1/4 teaspoon white pepper
- 4 medium tomatoes, 2 cut into large wedges, 2 roughly diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons vegetable oil, divided
- 1/2 cup chicken stock, or water
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
- 1 spring onion, chopped, for garnish
Instructions
- 1
Crack the eggs into a medium bowl. Season with 1/4 teaspoon of salt and the white pepper. Whisk well until combined.
⏱️ 2 min - 2
Heat 2 tablespoons of vegetable oil in a large non-stick pan or wok over medium heat. Pour the beaten eggs into the hot pan. As the eggs begin to set, gently push them towards the center with a spatula to form large, tender curds. Cook until the eggs are soft and mostly set, with no more liquid egg running around the sides. Remove the cooked eggs from the pan and set aside on a plate.
⏱️ 3 min - 3
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the diced tomatoes to the pan. Pour in the chicken stock or water. Bring to a simmer and cook, stirring occasionally, for 5-7 minutes, or until the diced tomatoes have broken down and formed a rich sauce-like consistency.
⏱️ 7 min - 5
Add the large tomato wedges to the sauce. Season with soy sauce, granulated sugar, and the remaining 1/4 teaspoon of salt. Stir to combine.
⏱️ 1 min - 6
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min - 7
Gently slide the cooked eggs back into the pan with the thickened sauce. Use your spatula to lightly chop the eggs into smaller pieces and integrate them with the sauce and tomatoes. Stir in about half of the chopped spring onion.
⏱️ 1 min - 8
Serve warm, garnished with the remaining chopped spring onion. This dish is traditionally served over steamed white rice.