Tomato and Egg Stir-Fry
I know tomato and egg might seem like an odd combination, but they go together so well in a stir-fry. Cheap, simple, and full of nostalgia, this is a childhood dish that most Hong Kong mums cook at home. It can be tricky to achieve a good tomato flavour—you’re after a well-balanced sweet, savoury and tangy sauce to coat the fluffy eggs. When it is done well, it tastes great on a bed of steaming hot rice.
Serves 2
Ingredients:
- 2 vine-ripened tomatoes
- 3 eggs
- ¼ tsp. fine sea salt
- 2 tbsp. canola oil (or other cooking oil)
- ½ onion, sliced
- 2 slices ginger
- 2 red shallots, roughly chopped
- 1 garlic clove, roughly chopped
- 1 oz. Chinese brown sugar or soft brown sugar
- 3 tbsp. ketchup
- 1 tsp. light soy sauce
- 1 tsp. Worcestershire sauce
- ¼ tsp. dark soy sauce
- 1 tbsp. chopped spring onion (scallion)
- 1 tbsp. chopped coriander (cilantro) leaves
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Instructions:
- Cut each tomato in half lengthways, then cut each half into three slices.
- Whisk together the eggs and salt in a bowl.
- Heat a medium wok or non-stick frying pan over high heat until hot. Add 1 tablespoon of the oil, then reduce the heat to low and pour in the egg mixture. Cook, stirring, until the egg is nearly cooked. Transfer the scrambled egg to a bowl.
- Wipe out the pan and return it to low heat. Add the remaining oil, then the onion and ginger and stir-fry for 30 seconds. Add the shallot and garlic and stir-fry for another 30 seconds. Toss in the tomato and stir-fry for another 2 minutes, then stir through the brown sugar. Add ½ cup of water and simmer for 3 minutes.
- Pour in the ketchup and light soy sauce and cook for another 5 minutes. The tomato will start to release its juices, helping the mixture to form a sauce. Add the Worcestershire sauce and dark soy sauce, then the scrambled egg and stir for another 30 seconds. During this time the egg will finish cooking and thicken the sauce.
- Remove from the heat, sprinkle with the spring onion and coriander and serve immediately.
