Stir-Fried Tomato and Scrambled Eggs (番茄炒疍)
In Chinese cuisine, Stir-fried Tomato and Scrambled Eggs is a heartwarming, homey dish that graces the tables of many households. It's a simple yet flavorful combination, often enjoyed with a bowl of steamed rice.
Ingredients
- 4 large eggs
- 3 medium tomatoes cut into wedges
- 2 cloves garlic minced
- 1 teaspoon salt divided
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil optional
- 1 tablespoon light soy sauce optional
- 1 green onion finely chopped for garnish (optional)
Instructions
Prepare the Eggs:
- In a bowl, beat the eggs with 1/2 teaspoon of salt until well-mixed.
Cook the Scrambled Eggs:
- Heat 1 tablespoon of vegetable oil in a wok or non-stick skillet over medium heat.
- Pour in the beaten eggs and scramble until they're just about set but still slightly runny. Remove the eggs from the wok and set aside.
Prepare the Tomatoes:
- Cut the tomatoes into wedges, discarding the cores.
Cook the Tomatoes:
- In the same wok, add the remaining tablespoon of vegetable oil.
- Add minced garlic and sauté until fragrant.
- Add the tomato wedges and stir-fry them for a couple of minutes until they start to soften.
- Sprinkle in the remaining 1/2 teaspoon of salt and the sugar.
Combine:
- Return the partially cooked eggs to the wok with the tomatoes.
- Gently stir to combine, allowing the tomatoes and eggs to mix well. If using light soy sauce, add it at this point for additional flavor.
Finish the Dish:
- Once everything is well-combined and heated through, drizzle in the optional teaspoon of sesame oil for an extra layer of flavor.
Garnish and Serve:
- Transfer the dish to a serving plate.
- If using, garnish with finely chopped green onions.
- Serve hot, preferably with a bowl of steamed white rice.