Tuesday, February 9, 2010

Tomato & Egg Stir Fry

Tomato and egg stir fry is a popular and humble Chinese dish that is often served at home. My dad's version includes tomato sauce and sometimes a bit of sweet chilli sauce. I prefer to not add the tomato sauce and enjoy the natural flavours of the tomatoes instead. This dish is really simple, inexpensive to make and quite healthy. It's a delicious accompaniment to any Chinese meal.

Serves 2

4 large eggs
3-4 tomatoes (cut into thin wedges)
½ teaspoon salt
3 dashes white pepper powder
1 tablespoon sugar
1-2 tablespoons water
¼ teaspoon sesame oil
3 tablespoons cooking oil
3 shallots, chopped


Break the eggs into a bowl and use chopsticks to beat the eggs until they break thoroughly. Add salt, sesame oil, white pepper powder and lightly beat to blend well. Set aside.

Heat up a wok with 2 tablespoons cooking oil. Add the egg mixture into the wok, and use your spatula to spread the eggs. Keep stirring until the eggs form lumps. Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.

Clean the wok and heat it up again with 1 tablespoon cooking oil. Drop the tomato wedges into the wok and do a few quick stirs. Add sugar and water into the tomatoes. Cover it with the lid and let it cook for about 30 seconds. Transfer the eggs and chopped shallots into the tomatoes, stir-fry for 30 seconds or so, dish out and serve immediately.

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