Chinese Tomato Egg Stir Fry
Equipment
- 1 stainless steel wok
Ingredients
- 3 large tomatoes ($0.60)
- 6 eggs ($1.33)
- 1 slice ginger
- 2 tbsp tomato sauce ($0.15)
- ½ tbsp sugar ($0.01)
- ½ cup water
- 2 tbsp oil (one for eggs and one for tomatoes) ($0.34)
- 1 tsp soy sauce ($0.03)
- ¾ tsp sea salt ($0.02)
Corn Starch Slurry
- 1 tbsp corn starch ($0.05)
- 4 tbsp water
Instructions
Prepare the ingredients
- Mix the corn starch with water.
- Add ¼ tsp of salt to the eggs in a bowl. Beat to vigorously to incorporate some air.
- Cut each tomato into 8 wedges.
Cook the eggs
- Heat work thoroughly. Add 1 tbsp oil and allow it to heat thoroughly too.
- Add beaten egg mixture and scramble it.
- Once cooked, remove to the same bowl you used to beat it.
Cook the tomatoes
- The wok should still be hot. Remove any traces of cooked egg.
- Add 1 tbsp of oil. Allow it heat fully.
- Add the slice of ginger into the wok and saute for about 30 sec to 1 min till fragrant. Don't brown it.
- Add in the tomatoes and give everything a quick toss with a sturdy ladle.
- Add in brown sugar and saute again.
- The tomatoes will start to break down and separate from their skins. Add water, soy sauce and tomato sauce. Allow the whole mix to come to a boil.
Adding in the eggs
- Add in the cooked eggs and break it up into smaller pieces in the wok if necessary.
- Mix the cornstarch slurry before adding it in. Stir and check the consistency.
- Add more water if necessary.
- Taste the dish and add more condiments as needed. If the dish tastes a little bland, add more tomato sauce and a sprinkle of soy sauce.
- Serve hot on a bed of rice. Pair with luncheon meat for best results!
Notes
This dish comes together very quickly so make sure you have everything ready before you start the cooking process.
If the tomatoes you have on hand are smaller, use more.
You don't need the best eggs for this dish so opt for cheaper ones to stretch your budget.
Tried this recipe?Let us know how it was!