Tomato and Egg Stir Fry | a Basic Chinese Dish

Tomato and egg stir fry is a classic Chinese dish everyone can master. This is our third episode of this brand new series “A Basic Chinese Dish,'' where we teach you how to cook classic, simple dishes from China. Because it’s as easy as learning your ABCDs.

Tomato and egg stir fry is a classic Chinese dish everyone can master. There are just two main ingredients — a tomato and eggs. 

Today, it’s seen as one of the most iconic Chinese dishes, but the recipe is actually only 100 years old. It wasn’t until the 1900s when locals cooked with foreign produce like tomatoes. 

Over the years, locals in different parts of China tweaked the recipe to suit their palate.  Northern Chinese, who are known to prefer saltier, heavier food, like their tomato and eggs to taste savory. 

In the south, where people like food that is sweeter and lighter, their tomato and eggs have to be seasoned with a pinch of sugar. 

We’ve tried both styles, and come up with a recipe we think everyone will enjoy.

If you’d like to try cooking it at home, we have the recipe here:

Recipe

• Cooking oil (We used canola oil)

• 1 tomato
• 2 eggs
• ½ teaspoon of salt (for the eggs)
• ½ teaspoon of salt (for the tomatoes)
• 1 teaspoon of sugar
• ½ teaspoon of Shaoxing wine
• Scallion for garnishing 

1. Cut the tomato into small wedges.
2. Chop the scallion finely and set aside.
3. Crack the eggs into a bowl, and season with salt (½ teaspoon) and Shaoxing wine (½ teaspoon).
4. Beat the eggs well. 
5. Heat oil up over medium heat.
6. Scramble the eggs and set aside.
7. Heat up oil and stir-fry the tomatoes for one minute.
8. Season with salt (½ teaspoon) and sugar (1 teaspoon).
9. Add the scrambled eggs in and stir-fry.
10. Add 2 tablespoons of water if the pot is too hot or too dry.
11. Sprinkle the chopped scallion before serving.