Chinese Tomato and Egg

Tomato and egg may not seem like a likely combination, but with the balance of salt and sugar, and just a bit of green onion this stir fry has an amazingly unique flavour! It is a really common Chinese dish which can be found on the menu at every cheap and cheerful Chinese eatery in Beijing. This dish is so simple and quick to make.

Ingredients

This is a great side dish alongside spicy / rich Chinese foods 

3 eggs
½ teaspoon Chicken bouillon/powder (optional)
2 tbsp cooking oil
2-3 tomatoes in wedges (inner core removed)
1-2 teaspoons salt
1-2 teaspoons sugar
1 Green onion sliced finely for garnish

Method

1. Beat egg till combined, add chicken powder.
2. Add oil to wok – swirl to coat and wait till hot.
3. Add beaten egg to hot oil, do not sitr till about 50% cooked, fold over and break up a little
4. Push egg up the side of wok, then add the tomato and stir-fry a bit.
5. Add a teaspoon or two of salt and stir fry a little (1 – 2 mins)
6. Add a tbsp sugar and stir-fry a little (1 min)
7. Then move the egg to lay over the tomatoes.. pop a lid on and cook on med for about 2 minutes
8. Lid off for another minute and quick stir
9. Throw in green onion and stir a little then serve.
10. 1 egg per tomato (but not too precise – if using big tomatoes, add extra eggs)
11. Serve with rice.

 

This is a great side dish alongside spicy / rich Chinese foods

Serves 2 as main, serves 4 as side.