Tomato and Egg Stir-Fry: A Simple Chinese Delight
Are you looking to add a dash of Chinese flair to your dinner table without spending hours in the kitchen? Tomato and Egg Stir-Fry (西红柿炒鸡蛋, 番茄炒鸡蛋) is the perfect dish for you. This classic Chinese recipe combines the simple ingredients of eggs and tomatoes into a dish that’s not only vibrant in color but also rich in flavor. Ideal for beginners or seasoned cooks, this stir-fry is all about fresh ingredients and minimal effort, making it a staple in many homes for breakfast, lunch, or dinner.
Introduction
Tomato and Egg Stir-Fry is a testament to the beauty of simplicity. With its origins rooted in home cooking, this dish has become a beloved comfort food across China and beyond. The sweetness of ripe tomatoes pairs perfectly with the delicate flavor of eggs, creating a harmony that’s both comforting and satisfying. This dish is not only about taste but also about nostalgia, reminding many of family meals and home-cooked simplicity.
Why You’ll Love This Recipe
- Quick and Easy: Prep to plate in under 30 minutes.
- Healthy: Packed with vitamins from tomatoes and protein from eggs.
- Versatile: Serve it with rice, noodles, or just on its own.
- Budget-Friendly: Uses common ingredients, easy on the wallet.
Ingredients
- 4-5 ripe tomatoes, cut into wedges
- 4 large eggs
- 1/4 cup of vegetable oil
- 1 tablespoon of garlic powder, or 2 cloves garlic, minced
- 1 tablespoon sugar
- 2 tablespoon light soy sauce
- Salt and pepper, to taste
- 1-1.5 cup water
Instructions
Step 1: Prepare the Eggs
- Beat the eggs: In a bowl, whisk the eggs with a pinch of salt until well combined.
Step 2: Cook the Eggs
- Heat a large skillet: Over medium heat, add 1 tablespoon of oil.
- Scramble the eggs: Pour the beaten eggs into the hot oil. Stir gently to create soft, fluffy scrambled eggs. Once just set, remove and set aside.
Step 3: Stir-Fry the Tomatoes
- Add more oil: Use the same wok, add another tablespoon of oil, and heat over medium-high.
- Sauté garlic: Add minced garlic and sauté until fragrant, about 30 seconds.
- Cook tomatoes: Add tomato wedges, sprinkle with sugar if using, and stir-fry until the tomatoes begin to break down and release their juices, about 3-5 minutes.
Step 4: Combine and Finish
- Return eggs to wok: Add the scrambled eggs back into the tomatoes.
- Season: Drizzle soy sauce over and season with salt and pepper to taste.
- Add 1.5 cups of water. Cover the pot and cook for 5 minutes on medium to high heat
- Simmer briefly: Let everything cook together for another 2-3 minutes, allowing flavors to meld.
Step 5: Serve
- Garnish (optional): Sprinkle with chopped green onions.
- Serve hot: Best enjoyed immediately with a side of steamed rice.
Tips for Perfect Tomato and Egg Stir-Fry
- Choose the Right Tomatoes: Use ripe, juicy tomatoes for the best flavor and texture.
- Egg Texture: Quickly scramble the eggs to keep them soft and light.
- Adjust Sweetness: Depending on your tomato’s natural sweetness, you might skip or reduce the sugar.