Chinese Tomato and Egg Stir Fry

A Chinese tomato egg stir fry recipe with a sweet & savory sauce made with fresh tomatoes and fluffy scrambled eggs - this is the ultimate Asian comfort food.

📝 Ingredients

• 3-4 large tomatoes
• 1 onion ((sliced))
• 1-2 stalks green onions
• 3-4 large slices ginger
• 4-5 eggs
• 1/4 teaspoon white pepper
• 1 tablespoon oil
• 1/2 teaspoon salt ((or 2 teaspoons of soy sauce))
• 1/2 teaspoon sesame oil
• 1/2 cup tomato paste
• 3 tablespoons honey ((or sugar))
• 1/4 cup white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing cooking wine ((Optional))
• 1/4 cup water

👨‍🍳 Instructions

1. 1--- Preparation ---
2. 2Wash the tomatoes and chop them into bite sized chunks and set aside
3. 3Slice 1 onion and 3-4 large slices ginger and set aside
4. 4Cut the green onions 2 inches lengthwise and then cut them again lengthwise thinly and set aside
5. 5In a small bowl, mix together 1/2 cup tomato paste, 3 tablespoons honey, 1/4 cup white vinegar, 1 tablespoon soy sauce, 1 tablespoon Shaoxing cooking wine, and 1/4 cup water. Set aside for later.
6. 6--- Scrambling the Eggs ---
7. 7In another bowl, whisk together the 4-5 eggs, 1/4 teaspoon white pepper, 1 tablespoon oil, ½ teaspoon salt, and1/2 teaspoon sesame oil. Set aside for later.
8. 8Set the stove to medium and add a little bit oil into a frying pan and wait until it is slightly smoking
9. 9When the pan is hot, add in the egg mixture. The eggs will start to bubble on the edges and start to set. Once egg starts to set around the edges, use a utensil to push the 4 corners into the center, then tilt the the pan slightly so the remaining raw egg runs to the edge of the pan and push the corners into the center again. Do this a few times until it is cooked but try not to overcook the eggs.
10. 10You won't get broken up pieces of scrambled egg with this method but instead a big mound of fluffy cooked eggs. Break up the egg into bit sized chunks and set it aside on a plate for later
11. 11--- Putting It Together ---
12. 12Set the stove to medium heat, and add a bit more oil into the pan
13. 13Once the oil is hot, add in the ginger and toast it a bit so that it turns brown. This way the ginger flavor comes out into the oil. (approximately 1-2 minutes)
14. 14When the ginger is brown, add in the onions and cook it until it is soft and translucent.
15. 15Once the onions are soft, add in the chopped tomatoes and tomato sauce mix and cook it for 3-4 minutes (or 5-6 minutes if you like it saucier). (Be careful if the oil is hot, the tomatoes might sizzle and splash a bit when you add them to the oil) You want to cook the tomatoes slightly so they are soft and some of the tomato juices are released into the sauce. Try not to overcook the tomatoes too much so there are still chunks of it to eat.
16. 16Do a taste test. Tomatoes have different acidity depending on what type you use. If the sauce is too sour, add an additional 1/2 teaspoon of honey/sugar and taste it again. Adjust it until it is to your preferred sweetness.
17. 17(Optional) If you want a thicker sauce, mix 2 teaspoons of cornstarch with 2 teaspoons of cold water in a small bowl and mix well. Slowly pour half the cornstarch slurry into the sauce and keep stirring until the sauce thickens. If you want it thicker, add the rest of the cornstarch slurry.
18. 18Once it is done, turn off the heat and add the scrambled eggs and green onions and mix together with the sauce until the eggs are well coated with the sauce.
19. 19Remove the ginger slices before serving
20. 20Enjoy with a bowl of rice!