Recipe: Tomato and egg stirfry 🍳

Tomato and egg stirfry 🍳. It's fast, easy, cheap, and delicious. If you've had it, you know why you'd want to make it again and again. If you haven't had it, it may not sound like much.

Featured in: The Stir Fried Tomatoes And Eggs My Chinese Mother Made. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. You can cook Tomato and egg stirfry 🍳 using 8 ingredients and 14 steps. Here is how you cook that.

Ingredients of Tomato and egg stirfry 🍳

1. 4 of eggs.
2. 2 of tomatoes.
3. half of an onion.
4. a few of sprigs of spring onion (optional).
5. 1 pinch of salt.
6. 1 tablespoon of oil (rice bran oil or other cooking oil).
7. 1 teaspoon of sugar.
8. 1 teaspoon of potato starch.

Simple yet delicious, tomato and egg stir-fry is truly a national dish adored by every family in China. Although it involves neither fancy ingredients nor complicated techniques, tomato and egg stir-fry is by no mean a plain dish. It gives you layers of flavours, such as sour, salty, sweet, garlicky. Stir-fried tomato and scrambled eggs (Chinese: 番茄炒蛋/西紅柿炒雞蛋) is a common dish in China.

Tomato and egg stirfry 🍳 step by step

1. Skin the tomatoes. One way to do this is make an X shaped incision on the bottom of the tomatoes and quickly blanch in boiling water for a minute. Quickly remove and put them into a bowl of ice-water. As they chill, the skin should come off easily..
2. Slice the tomatoes into eighths..
3. Beat the eggs and a pinch of salt until the mixture has an even consistency..
4. In a frying pan or wok, heat the oil on medium heat..
5. Add the egg mixture and stir fry on high heat until the eggs get a nice, fluffy texture..
6. Stir fry on high heat until the eggs get a nice fluffy texture.
7. Remove the eggs. We'll come back to them later.
8. Heat some more oil in the frying pan again, and stir fry the onions..
9. Once the onions start to brown, add tomatoes and heat on medium until the tomatoes liquify.
10. While waiting for the tomatoes to liquify, mix the potato starch with some water in a 1:2 ratio (1 teaspoon of potato starch to 2 teaspoons of water).
11. Once the tomato sauce mixture starts to simmer, creating a sauce. Add salt and sugar to taste to the sauce..
12. Return the eggs to the sauce and stir them together.
13. Turn off the heat, and then add the potato starch to the mixture to thicken..
14. Dish it and serve! Optionally, garnish with some diced spring onions or dried parsley.

It is usually served as a main course. Because of the simplicity of preparation, it is popular in student canteens. Shakshouka (Arabic: شكشوكة) is a very similar dish eaten in the Levant of the Middle East. Today, we're making Chinese Tomato Egg Stir-Fry. This is an iconic dish that many Chinese people grow up eating for breakfast.

Tweet

Subscribe to receive free email updates: