Most Chinese households serve some variation of this tomato-egg stir-fry. In addition to being quick and inexpensive to make, it also requires only a few common pantry staples.
You won’t believe how delicious it is. Tomatoes add sourness, scrambled eggs add richness; sugar adds sweetness; sesame oil and Shaoxing wine add flavor and depth; and the whole thing goes wonderfully with rice as a bed.
It’s also one of the meals I reach for when I lose inspiration on a weeknight.
Tomatoes and eggs cooked in a wok. If you’ve ever tasted it, you understand why it’s worth the effort to make it at home. It might not sound like much until you actually try it.
However, for many in China, this dish is a symbol of or home-cooked comfort food (jia chang cai). There’s always a twist in every family’s story.
The classic pairing of tomato and egg is a fan favorite.
- 4 small to medium tomatoes
- 4 eggs
- 1 scallion
- 1/4-1/2 cup of water3 tbsp vegetable oil (divided)
- 2 tsp of sugar
- 1 tsp of shaoxing wine
- 3/4 tsp of salt (divided, or to taste)
- 1/4 tsp of white pepper
- 1/2 tsp of sesame oil
- You can begin by slicing the tomatoes into thin wedges and finely chopping the scallion.
- In a bowl, whisk together 4 eggs, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon sesame oil, and 1 teaspoon Shaoxing wine. For one minute, whisk the eggs.
- Start by preheating the wok over medium heat until it emits a light smoke. Then, pour in two tablespoons of oil and the eggs all at once. Quickly scramble the eggs and take them out of the wok. Putting aside.
- Turn the heat up high on the wok, add another tablespoon of oil, and then throw in the tomatoes and scallions. After 1 minute in the stir-fry, add the sugar, salt, and water. The eggs should be added once they have been cooked.
- Combine all the ingredients, cover the wok, and simmer for 1-2 minutes or until the tomatoes have softened.
- Stir-fry uncovered over high heat until the sauce reaches the desired thickness. Serve!