Tomato And Egg Stir Fry Recipes

CHINESE TOMATO EGG STIR-FRY

Steps:

• Start by cutting tomatoes into small wedges and finely chop the scallion.
• Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
• Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
• Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
• Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
• Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!

TOMATO AND EGG STIR-FRY (番茄炒蛋)

Steps:

• Peel off the skin of the tomatoes (see note). Then cut them into small chunks.
• Beat the eggs with 1 tablespoon of water.
• Heat 2 tablespoons of oil in a wok (or a frying pan) on high heat. Pour in eggs when oil smokes. When the edge is cooked, push to one side to let uncooked part touch the bottom of the wok. Take the egg out as soon as there is no more liquid (do not overcook).
• Put 1 teaspoon of oil to the same wok, cook tomato and garlic on medium heat until tomato is a little mushy.
• Add cooked egg. Roughly break up the egg with the end of a spatula. Sprinkle salt and sugar, then give everything a quick stir.
• Garnish with spring onion before serving if you wish.

TOMATO AND EGG STIR-FRY

Steps:

• Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.
• Whisk the tomato juice with the eggs.
• In a wok pan, heat sesame oil.
• Add doubanjiang and garlic and sauté until garlic is golden brown.
• Add egg and tomato juice mixture and stir-fry.
• Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

CHINESE STIR-FRIED EGG AND TOMATO

Steps:

• Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
• Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

STIR FRY TOMATO AND EGGS

Steps:

• Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

STIR-FRIED EGG AND TOMATO

Steps:

• Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
• Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.