You won't believe how easy this authentic Chinese stir-fry is with just tomatoes and eggs! The fluffy, custardy eggs and juicy tomatoes together are an absolutely perfect combo♪
Ingredients
2 servings- Tomatoes2
- Eggs3
- ★Chinese soup stock (granules)2 tsp
- ★Oyster sauce (or soy sauce if unavailable)1 tbsp
- ★Salt & peppera pinch
- ★Sesame oila pinch
Directions
15 min- 1
Cut the 2 tomatoes into quarters lengthwise, then turn them sideways and cut each piece in half again.
- 2
Beat 3 eggs. Dissolve 2 tsp of Chinese soup stock granules in a small amount of hot water, then mix it into the beaten eggs, stirring thoroughly until uniform.
- 3
Heat vegetable oil in a frying pan and cook the egg mixture, stirring. Once the eggs are just barely set — still softer than soft-scrambled — remove them to a plate.
- 4
Add more vegetable oil to the pan and stir-fry the tomatoes. Once the skin starts to peel away from the corners, they are ready.
- 5
Return the eggs to the pan, add all the ★ seasonings, turn off the heat, and toss everything together using the residual heat. Serve immediately.
- 6
Feel free to add mushrooms or leafy greens for extra flavor. The base recipe is simple, so don't hesitate to try your own creative variations!
Tips
If you prefer not to have tomato skins, blanch and peel the tomatoes beforehand. Removing the eggs to a plate partway through is the key to keeping them fluffy and custardy. Speed is essential in this dish, so work quickly throughout the cooking process.
Nutrition
Per serving- Calories160 kcal
- Protein8.2 g
- Fat11 g
- Carbs6 g
- Sodium1.4 g
You won't believe how easy this authentic Chinese stir-fry is with just tomatoes and eggs! The fluffy, custardy eggs and juicy tomatoes together are an absolutely perfect combo♪
Ingredients
2 servings- Tomatoes2
- Eggs3
- ★Chinese soup stock (granules)2 tsp
- ★Oyster sauce (or soy sauce if unavailable)1 tbsp
- ★Salt & peppera pinch
- ★Sesame oila pinch
Directions
15 min- 1
Cut the 2 tomatoes into quarters lengthwise, then turn them sideways and cut each piece in half again.
- 2
Beat 3 eggs. Dissolve 2 tsp of Chinese soup stock granules in a small amount of hot water, then mix it into the beaten eggs, stirring thoroughly until uniform.
- 3
Heat vegetable oil in a frying pan and cook the egg mixture, stirring. Once the eggs are just barely set — still softer than soft-scrambled — remove them to a plate.
- 4
Add more vegetable oil to the pan and stir-fry the tomatoes. Once the skin starts to peel away from the corners, they are ready.
- 5
Return the eggs to the pan, add all the ★ seasonings, turn off the heat, and toss everything together using the residual heat. Serve immediately.
- 6
Feel free to add mushrooms or leafy greens for extra flavor. The base recipe is simple, so don't hesitate to try your own creative variations!
Nutrition
Per serving- Calories160 kcal
- Protein8.2 g
- Fat11 g
- Carbs6 g
- Sodium1.4 g
Tips
If you prefer not to have tomato skins, blanch and peel the tomatoes beforehand. Removing the eggs to a plate partway through is the key to keeping them fluffy and custardy. Speed is essential in this dish, so work quickly throughout the cooking process.