Chinese Tomato and Egg Stir Fry
Most people overcook the eggs in this dish, turning them into rubbery curds that separate from the sauce. The trick is to undercook them initially - pulling them when they are barely set - so they can finish cooking in the tomato juices later. This allows the eggs to absorb the savory-sweet liquid like a sponge rather than just sitting on top of it.
Ingredients
Ingredients (~2 servings)
- 4 large eggs
- 2 tablespoons neutral oil divided
- 1 inch knob ginger about 1 tablespoon, peeled and minced
- 6 Roma tomatoes cut into wedges
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 4 tablespoons water
- 2 scallions greens only, chopped
- Salt and white pepper to taste
- Steamed white rice for serving
Instructions
- Whisk eggs with salt and white pepper until smooth.
- Heat oil in skillet, pour in eggs and cook 45-60 seconds, creating soft curds. Transfer to plate.
- Wipe pan, add remaining oil and cook ginger for 30 seconds.
- Add tomato wedges, stir-fry 3 minutes until edges soften.
- Sprinkle salt, add ketchup, oyster sauce, and water. Simmer 3-4 minutes until sauce thickens.
- Return eggs to pan, fold into sauce for 60 seconds.
- Top with scallions and serve over rice.
Notes
Keep eggs slightly runny for best texture.
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