Tomato & Eggs
A classic Chinese stir-fry dish combining the sweetness of tomatoes with the savory flavor of eggs
Instructions
- Peel Tomatoes (Optional):
- Boil enough water to submerge the tomatoes.
- Shallowly score the tomatoes with an X and place them in a bowl.
- Pour boiling water over the tomatoes and let them sit for 2 minutes.
- Remove the tomatoes and peel them using a knife.
- Cut Tomatoes:
- Cut each tomato in half and remove the hard stem bit.
- Cut each half into 4 wedges, keeping the core and seeds intact.
- Cut Ginger:
- Slice the ginger into thin strips.
- Prepare Eggs:
- Crack the eggs into a bowl, season with 0.38 tsp salt, and beat until well combined.
- Prepare Cornstarch Slurry:
- Mix 0.75 tbsp cornstarch and 3 tbsp water in a small bowl.
- Cook Eggs:
- Heat 1.5 tbsp oil in a pan over high heat.
- Pour in the beaten eggs and scramble them until 80% cooked.
- Transfer the eggs to a temporary plate.
- Cook Tomatoes:
- Add more oil to the pan and sauté the julienned ginger.
- Add the tomato wedges and stir-fry for 30 seconds.
- Add 2.3 tbsp water, 0.38 tsp salt, and 1.5 tbsp brown sugar.
- Cook for 2.5 minutes, covering with a lid if needed.
- Stir the cornstarch slurry and slowly pour it into the pan, mixing until the sauce thickens.
- Combine Eggs & Ketchup:
- Add the eggs back to the pan and cook for 50 seconds.
- Turn off the heat, add 1.5 tbsp ketchup, and mix well.
- Taste & Serve:
- Taste and adjust seasoning if needed.
- Serve hot in a serving dish.