Chinese Tomato Egg Stir-fry

20 minServes 2

A quick wok stir-fry of scrambled eggs and stewed tomatoes in a light, slightly sweet sauce.

Adjust▾

🌐Translate

⋯

prepPreheat wok over medium heat until it just starts to smoke
4 eggs	Beat eggs with salt, pepper, sesame oil & shaoxing wine	Add oil & scramble eggs, remove to plate	Return eggs, cover & cook 1–2 min until tomatoes soften	Uncover, stir-fry over high heat until sauce thickens
1/4 tsp salt (for eggs)
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
2 tbsp vegetable oil (for eggs)
4 small to medium tomatoes (about 500 g)	Cut tomatoes into wedges	Stir-fry tomatoes & scallion 1 min, add sugar, salt & water
1 scallion, finely chopped
1 tbsp vegetable oil (for tomatoes)
2 tsp sugar
1/2 tsp salt (for tomatoes)
1/4–1/2 cup / 60–120 ml water

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.