Description
Make this homestyle Chinese tomato and egg stir fry in just 17 minutes from start to finish.
Ingredients
Scale
- 5 large eggs
- 1/2 tablespoon shaoxing wine
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon tomato paste
- 1/2 teaspoon cornstarch
- 3 tablespoons water
- 2 tablespoon grapeseed oil, or other neutral oil
- 4 medium roma tomatoes, chopped
- 2 scallions, finely chopped
- 1/2 teaspoon sesame oil
Instructions
- Add the eggs to a medium size bowl and whisk well.
- Stir in the shaoxing wine, sugar, salt and pepper, and set aside.
- Mix the tomato paste, cornstarch and water in a separate bowl and set aside.
- Place a large pan over medium heat and wait 1 minute. When the pan is hot, add 2 tablespoons of the grapeseed oil and swirl to evenly coat the pan.
- Add the egg mixture and quickly scramble the eggs until they are almost fully cooked but still slightly runny. Transfer them to a bowl and set aside.
- Add the remaining tablespoon of oil to the pan, swirl and add the tomatoes and half of the scallions. Cook for 3 minutes, until the tomatoes have softened a little, and season with a little salt.
- Stir the tomato paste mixture and add it to the tomatoes. Stir and add the scrambled eggs. Turn the heat off, drizzle the sesame oil on top, and stir.
- Transfer to a plate and top with the remaining scallions. Serve.
Notes
Store this Chinese egg tomato stir fry in an airtight container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 6.8g
- Sodium: 324.8mg
- Fat: 18.1g
- Saturated Fat: 10.2g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 10.2g
- Fiber: 2.3g
- Protein: 12.2g
- Cholesterol: 310mg
