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stir fry tomato egg

10 Minute Tomato Egg Stir Fry

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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Asian, Chinese
Ingredients Method

Ingredients
  

  • 5 eggs
  • 4 small tomatoes
  • ½ tsp salt (or garlic salt) divided, ¼ tsp for the eggs, ¼ tsp for the tomatoes
  • ¼ tsp white / black pepper
  • ½ tsp sesame oil
  • 1 tsp Shaoxing wine or can substitute with water
  • 2 tbsp cooking oil divided, 1tbsp for eggs, 1tbsp for the tomatoes
  • 1 tsp sugar
  • ¼ C water
  • 1 scallion optional

Method
 

  1. Beat the eggs in a bowl and season with the salt, pepper, sesame oil, and Shaoxing wine, if using.
  2. Cut the tomatos into wedges (I usually cut each tomato into eighths). Finely chop the scallion.
  3. Heat the wok / skillet over medium high heat, until it starts to smoke (i.e. the wok/skillet is hot). Add 1 tbsp of cooking oil to the wok/skillet and swirl it around. Add the eggs to the pan and scramble. Set aside.
  4. Add 1 tbsp of cooking oil to the pan again. Turn the heat to high and stir fry the tomatoes for about 1 minute. Then add 1 tsp of sugar, ¼ tsp of salt, and ¼C water to the pan. Cover the wok/skillet for 2 minutes until the tomatoes soften.
  5. Uncover the wok/skillet and add the cooked eggs and scallion. Stir fry until the sauce thickens.
  6. Serve & enjoy!