Chinese Stir-Fried Eggs with Tomatoes
- Makes4 servings
- Cook Time10 minutes
- 1
This recipe comes together quickly, so have all ingredients assembled and prepared before you start cooking. The eggs should be light golden brown on the bottom. Use a wand-style grater for the ginger and garlic. We liked the eggs with thinly sliced scallions, toasted sesame seeds and a drizzle of chili oil. To make it a quick dinner, serve over white rice.
Don't forget to seed the tomatoes. The pulp made the dish watery.
Step 1
Cut each tomato half into thirds. In a medium bowl, toss the tomatoes with 1 tablespoon of the vinegar and ½ teaspoon white pepper. In a small bowl, combine the remaining 3 tablespoons vinegar, the water, ketchup, ginger, garlic, pepper flakes, sesame oil, 2 teaspoons of the soy sauce and ½ teaspoon white pepper. Set aside.
In a second medium bowl, whisk the eggs, remaining 1 teaspoon soy sauce and ½ teaspoon white pepper.
Step 2
Drain the tomatoes and set aside. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the vegetable oil until just smoking.
Step 3
Pour the eggs into the center of the pan, letting the eggs puff up along the edges. Use a spatula to stir the eggs, pushing them toward the middle as they begin to set at the edges and folding the cooked egg onto itself. Cook until just set, 45 to 60 seconds. Transfer to a plate.
Step 4
In the empty skillet, heat the remaining 1 tablespoon of oil over medium-high until beginning to smoke. Add the drained tomatoes and cook undisturbed until just beginning to blister, 30 to 60 seconds. Arrange tomatoes on top of the eggs.
Step 5
Return the skillet to high heat and pour the sauce mixture into the skillet. Cook, stirring constantly, until thickened, about 30 seconds. Taste and season with salt and white pepper. Pour over the tomatoes.
