15-Minute Chinese Egg and Tomato Stir-Fry
A classic Chinese comfort dish combining scrambled eggs with charred tomatoes in a savory-sweet sauce. Eggs are beaten with Shaoxing wine and chicken stock, then briefly cooked until soft before being combined with tomatoes that have been charred in oil. A touch of sugar balances the acidity, finished with fresh scallions for brightness.
Ingredients
- 4 egg
- 2 tablespoon Shaoxing cooking winedry sherry or Chinese rice wine1:1alcoholasian
similar umami contribution
- 1 teaspoon chicken stock granuleschicken bouillon cube or powder1:1umami
mild flavor variation
- 1 ½ teaspoon salt
- 1 dash ground white pepper
- 4 tablespoon cooking oil
- 2 tomato, whole
- 1 ½ teaspoon granulated sugar
- 2 stalk scallion
Instructions
- 1
Beat eggs with Shaoxing cooking wine, chicken stock granules, salt, and ground white pepper in a bowl until slightly frothy.
- 2
Heat 3 tablespoon cooking oil in a wok over medium-high heat. Pour in the egg mixture and leave untouched for about 20 seconds, then scramble. Remove while still slightly soft and runny.
- 3
Add 1 tablespoon cooking oil to the hot wok, then add whole tomatoes. Allow them to char slightly for about 30 seconds, then flip.
- 4
Once tomatoes have softened, return the scrambled eggs to the wok and stir to combine.
- 5
Sprinkle sugar over the mixture and stir to distribute evenly.
- 6
Turn off heat and mix in the scallions.
- 7
Serve warm, optionally with rice.
Tips
Remove eggs while still slightly runny; they will continue cooking when combined with the hot tomatoes.
Charring the tomatoes develops deeper flavor and breaks down their skins for easy eating.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a wok or skillet over low heat.
Beat the egg mixture and prep all ingredients (slice or cube tomatoes if preferred, chop scallions) up to 2 hours ahead. Cook just before serving.
Serve immediately while warm, with steamed white rice or jasmine rice on the side.
Common Mistakes
Overcook eggs to avoid a tough, rubbery texture; remove them while they still look slightly undercooked.
Skip stirring the sugar in thoroughly to avoid pockets of uneven sweetness.
Substitutions
similar umami contribution
mild flavor variation