In the old days, when each of us had two parallel lives, home life and office / kindergarten life, I was in control of the weekly menu. But since we are all at home most of the time and have to cook 3 dishes a day, 7 days of week… I have drifted. But I can’t help but brag about this simple recipe for Chinese tomato egg stir-fry, which my Chinese colleague who lives in Germany recommended! Thank you, Lin!
Nowadays… I’m no longer so organized, meticulous, I skip the weekly planning… and I’m definitely fed up with the dishes I cook! I experimented, I hit the fence a few times in the most elegant way, even the dogs did not touch the result! Sometimes, when the taste was Mmmmmmm!, the look was Bleah!

Chinese tomato egg stir-fry

Ingredients

  • 4 medium to large tomatoes (about 500g)
  • 1 green onion
  • 4 eggs
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing wine
  • 3 tablespoons vegetable oil
  • 2 teaspoons of sugar
  • ¼ – ½ cups of water

Preparation

Cut the tomatoes into wedges. Finely chop the green onion. Break the eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil and 1 teaspoon Shaoxing wine. If you can’t find Shaoxing rice wine at your local grocery store, you can substitute it with dry sherry or mirin. Beat the eggs for a minute. Preheat the wok over medium heat, then add 2 tablespoons of oil and immediately add the eggs. Mix the eggs and remove them immediately from the wok, setting them aside.

Add another tablespoon of oil to the wok, increase the heat and add the tomatoes and green onions. Stir for 1 minute, then add teaspoons of sugar, 1/2 teaspoon salt (or to taste) and ¼ cup of water (if the stove heats up too much and the liquid tends to cook very quickly in the wok, add a little water). Add the cooked eggs.

Mix everything, cover the wok and cook for 1-2 minutes, until the tomatoes are completely soft. Remove lid and continue cooking over high heat until the sauce thickens to your liking.

It is served with rice, but we considered this tasty Chinese tomato egg stir-fry a breakfast!

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