Chinese Tomato Egg Stir Fry
Get ready to fall in love with the classic and popular Chinese tomato egg stir fry, also known as 番茄炒蛋 (fān qié chǎo dàn). With its savory flavors and minimal ingredients, this dish has become a household staple across China and around the world.
Ingredients
- 1 pound firm and ripe tomatoes (such as beefsteak or vine-ripened tomatoes), (peel then cut into thick slices)(note #1)
- 6 large eggs
- 1 tablespoon Shaoxing wine, (or use dry sherry)
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon low-sodium soy sauce
- 3 scallions, (diced) white and light green parts for stir-frying and darker green as a topping.
- 4 tablespoons neutral oil
- black pepper or white pepper , (to taste)
Instructions
- In a bowl, whisk together the eggs and Shaoxing wine until well combined.
- Preheat a skillet over medium heat(note #2). Add 2 tablespoons of oil then cook the eggs until they are just set but still runny. Stirring well and breaking them apart into large pieces for about 45 seconds. Transfer the scrambled eggs to a plate and set them aside.
- Add 2 tablespoons of oil to the skillet. Increase the heat to high. Cook the white and light green parts of the scallions until fragrant, for about 20-30 seconds.
- Add the chopped tomatoes, salt, soy sauce, and sugar.
- Stir-fry the mixture for 3 minutes or longer until the tomato flesh has softened but still retains some shape, and the juice has been released to form a sauce.
- Add the previously scrambled eggs back into the pan and stir-fry for a minute or longer until everything is combined and heated through. Taste and adjust the seasoning as needed. Sprinkle the remaining diced scallions on top and serve.
Notes
- How to peel tomatoes. Make a small slit on each tomato, then briefly boil for 30 seconds. After that, immerse the tomatoes in an ice bath before peeling them. Alternatively, you can pierce each tomato with a fork and hold it over an open flame (on the stove), rotating it frequently until the skin begins to char or blister. Once blistered, let the tomato cool down, then peel away the charred skin.
- Pan. You can use a non-stick, stainless steel, or carbon-steel pan or wok. If you are using a non-stick pan, avoid preheating it without food on it. You should also never use it on high heat because it can damage the coating and cause the release of harmful toxins to humans and pets. If you are using a stainless steel pan, make sure to preheat it first before adding oil to prevent food from sticking.
- Cooking time. This can also vary slightly by the person’s preferences on doneness and texture, as well as the type of stove or pan you’re using. Please adjust the cooking time accordingly.
- The sauce consistency. The sauce consistency of Chinese tomato egg stir fry is usually a thick and slightly glossy sauce that coats the tomato and egg mixture. However, the consistency may vary depending on the recipe and your personal preference.
Nutrition
Calories: 251kcalCarbohydrates: 7gProtein: 10gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 246mgSodium: 727mgPotassium: 390mgFiber: 2gSugar: 4gVitamin A: 1391IUVitamin C: 17mgCalcium: 56mgIron: 2mg
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