Chinese Tomato and Egg Stir-Fry
Cooking Time:
18 mins
Level:
Easy
Chinese Tomato and Egg Stir-Fry is a soft, juicy and comforting home dish. The eggs are tender, the tomatoes are bright and tangy, and the sauce has a gentle sweet-and-sour flavour that makes it lovely with a small bowl of rice. This is especially nice in summer, when tomatoes are fresh and full of flavour. For days when your appetite feels low, this dish can feel light, warm and easy to enjoy. This Angelina Studio version uses familiar Western ingredients such as ketchup or passata as optional additions, making a classic Chinese home dish simple to cook in a Western kitchen.
Ingredients
- 3 eggs
- 2 medium tomatoes, cut into wedges
- A small pinch of salt, for the eggs
- A few drops of vinegar, optional
- 1–2 tablespoons cooking oil
- 1 tablespoon ketchup or passata, optional
- 1 teaspoon sugar, optional, to balance the acidity of the tomatoes
- 50 ml water
- 1 teaspoon cornflour
- 2 tablespoons water, for the cornflour slurry
- Chopped spring onion or chives, for garnish
- Steamed rice, to serve
Cut the tomatoes
Wash the tomatoes and cut each tomato into 8 wedges. Cut it in half first, then cut each half into smaller wedges.
Beat the eggs
Crack 3 eggs into a bowl. Add a small pinch of salt and beat well. You can also add a few drops of vinegar if you like, but this is optional.
Cook the eggs first
Heat some oil in a pan over medium heat. Pour in the beaten eggs and let them set gently. Stir lightly, then remove the eggs from the pan while they are still soft.
Cook the tomatoes
Add a little more oil to the same pan. Put in the tomato wedges and stir-fry until they begin to soften.
Add 1 tablespoon of ketchup or passata if you want a richer tomato flavour. Ketchup gives a slightly sweeter taste, while passata keeps the flavour softer and more natural.
If your tomatoes taste quite sharp, you can also add 1 teaspoon of sugar to balance the acidity. These additions are optional.
Add about 50 ml water and let the tomatoes cook until they release their juice.
Thicken, combine and serve
Mix 1 teaspoon of cornflour with 2 tablespoons of water to make a light slurry. Pour it into the tomato sauce and stir gently until slightly thickened.
Add the cooked eggs back into the pan and fold everything together. Serve warm and sprinkle with chopped spring onion or chives.
Serve with steamed rice.