Chinese Tomato Egg Stir Fry

Vegetarian · Chinese classic.

Ingredients

• 1 lb Plum Tomatoes
• 1 tablespoon Vegetable Oil
• 5 Large Eggs
• 1 tsp Sesame Seed Oil
• 2 tsp Chicken Bouillon Powder
• 2 tsp Sugar
• 1/2 tsp Pepper
• 1/4 tsp Salt
• 1 Spring Onions
• 2 cups Jasmine Rice

Method

1. Continue cooking — You can use chicken broth in place of the chicken bouillon powder.
2. Add ingredients — Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:
3. Continue cooking — Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine.
4. Continue cooking — Cut each half into equal thirds (you’ll get 6 slices from each tomato).
5. Add ingredients — Make the soft scrambled eggs: In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs.
6. Heat the pan — Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.
7. Stir — Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes.
8. Continue cooking — Remove the eggs to a plate and, if needed, wipe out the pan.
9. Fry — Stir-fry the tomatoes and seasonings: Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes.
10. Add ingredients — Add the chicken bouillon powder, sugar, and white pepper.
11. Continue cooking — Toss until combined and the sugar and bouillon have dissolved, about 1 minute.
12. Fry — Add eggs, stir-fry, and garnish: Add the eggs back to the pan with the tomatoes.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein