Authentic Chinese stir-fry made with just eggs and tomatoes! Fluffy, silky eggs and juicy tomatoes are a perfect match! ♪
Ingredients
2 servings- Tomato2
- Egg3
- Vegetable oilto taste
- ★Chinese soup stock (granules)2 tsp
- ★Oyster sauce (or soy sauce if unavailable)1 tbsp
- ★Salt and 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 the 3 eggs and mix with the 2 tsp Chinese soup stock dissolved in a small amount of hot water. Stir well until evenly combined.
- 3
Heat vegetable oil in a pan and scramble the beaten eggs. When they are still soft and slightly underdone, transfer to a plate.
- 4
Heat vegetable oil in the pan again and stir-fry the tomatoes. Sprinkle with a pinch of salt and pepper. The tomatoes are ready when the skin starts to peel at the edges.
- 5
Return the eggs to the pan, add 1 tbsp oyster sauce, turn off the heat, and finish with a pinch of sesame oil, mixing gently with the residual heat.
- 6
You can also add mushrooms or leafy vegetables if you like. Since the base is simple, feel free to try your own variations.
Tips
If you prefer to remove the tomato skin, blanch them first. By setting the eggs aside once, you can maintain their fluffy, silky half-cooked texture. Speed is key in this stir-fry, so work quickly.
Nutrition
Per serving- Calories220 kcal
- Protein12 g
- Fat12 g
- Carbs12 g
- Sodium1.8 g
Authentic Chinese stir-fry made with just eggs and tomatoes! Fluffy, silky eggs and juicy tomatoes are a perfect match! ♪
Ingredients
2 servings- Tomato2
- Egg3
- Vegetable oilto taste
- ★Chinese soup stock (granules)2 tsp
- ★Oyster sauce (or soy sauce if unavailable)1 tbsp
- ★Salt and 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 the 3 eggs and mix with the 2 tsp Chinese soup stock dissolved in a small amount of hot water. Stir well until evenly combined.
- 3
Heat vegetable oil in a pan and scramble the beaten eggs. When they are still soft and slightly underdone, transfer to a plate.
- 4
Heat vegetable oil in the pan again and stir-fry the tomatoes. Sprinkle with a pinch of salt and pepper. The tomatoes are ready when the skin starts to peel at the edges.
- 5
Return the eggs to the pan, add 1 tbsp oyster sauce, turn off the heat, and finish with a pinch of sesame oil, mixing gently with the residual heat.
- 6
You can also add mushrooms or leafy vegetables if you like. Since the base is simple, feel free to try your own variations.
Nutrition
Per serving- Calories220 kcal
- Protein12 g
- Fat12 g
- Carbs12 g
- Sodium1.8 g
Tips
If you prefer to remove the tomato skin, blanch them first. By setting the eggs aside once, you can maintain their fluffy, silky half-cooked texture. Speed is key in this stir-fry, so work quickly.