Tomato and Egg Stir-Fry 番茄炒蛋
Adding shrimp and beef are also common for this dish. I think oysters, squid and clams could also be added.Other vegetables you could add are carrots, peas, lettuce, black fungus, green beans, asparagus and mushrooms.
Approximate cost (CAD) $5
Ingredients
- 450 g Tomatoes (approx. 5 medium ones)
- 4 Large eggs
- ½ tsp Salt for eggs
- ½ tsp Salt for sauce
- 1 tsp Sugar
- 1 tbsp Ketchup
- 1 tsp Cornstarch
- 3 tbsp Water
- ½ stalk Green onions , chopped
- 3 tbsp Oil
Instructions
- Crack 4 large eggs into a mixing bowl. Add ½ tsp salt and beat eggs until well mixed. Set aside
- Cut tomatoes into wedges. Set aside
- Make a slurry by combining 1 tsp cornstarch with 3 tbsp water. Set aside
- Chop green onions. Set aside
- Heat wok on high heat. Add 2 tbsp oil
- Add eggs to wok. Use spatula to gently push egg up one side of the wok so that you make folds in the egg and gently breaking them up into large pieces.
- Stir-fry the eggs until you get bite size pieces but not too thick. Cooking the eggs should take around 1 minute.
Better to undercook them than overcook them as they will go back in the wok later. Overcooked eggs can be tough and rubbery. The eggs for this dish should be soft and silky 
- Remove egg from the wok
- Add 1 tbsp oil to the wok
- Add tomatoes. Add ½ tsp salt and 1 tbsp Ketchup. Stir-fry until tomatoes are starting to lose its shape.
- Turn heat down to medium
- Stir the slurry and pour into the wok slowly. Gently push the tomato mixture in the wok until it thickens
- Add egg back into the wok.
- Stir-fry and mix well
- Put on serving plate and add chopped green onions
- Serve