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Chinese Stir-fried Tomato & Egg Recipe (with Video)

Shellfish, Dairy-free, Added sugar
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By
smellylunchbox

Discover our Chinese Stir-fried Tomato & Egg Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 10min | Cook 10min

Ingredients

For cornstarch slurry
- 1 tsp Cornstarch
- 1 Tbs Water, at room temperature
- 1 Tbs Neutral oil, plus more as needed
- 4 Roma tomatoes, or plum tomatoes, sliced into wedges
- 2 stalk Scallions, thinly sliced
- 4 slice Ginger, thinly sliced
- 1 Tbs Shaoxing wine
- 0.25 tsp Salt, plus more if preferred
- 0.25 tsp chicken bouillon powder
- 2 tsp Brown sugar
- 1 tsp Oyster sauce
- 1 tsp Ketchup
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Directions

1. In a bowl, beat together the eggs, salt, and sesame oil.
2. Heat up a pan on medium heat and add oil. Pour in the beaten eggs, and let it set for 10 seconds before gently pushing your spatula around the pan to create folds. Cook until 80-90% done, then remove and set aside.
3. Add a bit more oil to the pan. Once warm, add scallion whites and ginger. Stir fry for 1-2 mins or until fragrant.
4. Add tomatoes, salt, and Shaoxing wine, and brown sugar. Once tomatoes have released a bit of liquid, add oyster sauce and ketchup. Cook for a few more minutes or until tomatoes have softened to your liking and have released more liquid.
5. Mix the cornstarch slurry, add to the pan, and stir until sauce has thickened. Add the eggs back into the pan and break them up with the back of the spatula. Finish with sesame oil and scallion (greens). Enjoy!

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