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Tomato Egg Stir Fry
Tomato Egg Stir Fry
- Preparation time 15 mins
- Serves 2 people
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- Publication
As Western influence took hold in China, tomato and egg stir fry began to appear on menus in Shanghai from the 1920s. Today it’s a popular student dish.
Ingredients
- 4 eggs
- Chilli oil or neutral oil, to fry
- 2 tomatoes, cut into quarters
- 2 tbsp Shaoxing cooking wine
- 2 tbsp tomato sauce
- Small bunch chives, sliced
- Salt and white pepper
Method
- Whisk eggs and season with salt.
- Place a medium fry pan over high heat, add about a tbsp of chilli oil and scramble the eggs. Remove from the pan and set aside.
- In the same pan heat a little more chilli oil, the tomatoes, Shaoxing and tomato sauce. Cook for 5 minutes or so, until tomatoes soften slightly. If it becomes too dry then add a little water.
- Add the eggs back in, and break them up if needed and toss through the chives. Garnish with a dusting of white pepper.
