Description
Stir-Fried Tomato and Scrambled Eggs is a classic Chinese home-style dish that balances the sweetness of ripe tomatoes with fluffy scrambled eggs. This quick and flavorful stir-fry is enhanced by a hint of soy sauce and ketchup, making it a comforting and satisfying meal perfect for any time of the day.
Ingredients
Scale
Produce
- 4 Tomatoes
- Scallion (to taste)
Eggs
- 4 Eggs
Pantry Items
- 2 tablespoons Water
- 1/4 cup Canola Oil
- 3 tablespoons Ketchup
- 1 1/2 teaspoons Granulated Sugar
- 1 teaspoon Light Soy Sauce
- Salt (to taste)
Others
- Ice (as needed)
Instructions
- Prepare Ice Bath: Combine ice and water in a medium bowl to create an ice bath. Set this aside for later use to cool the tomatoes quickly after blanching.
- Boil Water: Fill a medium pot with water and bring it to a rolling boil over high heat to prepare for blanching the tomatoes.
- Blanch Tomatoes: Cut a small cross on the tip of each tomato. Carefully place them in the boiling water for about 30 seconds, just until the skin begins to loosen.
- Cool and Peel Tomatoes: Immediately transfer the blanched tomatoes into the prepared ice bath to stop the cooking. Once cooled, peel off the skins and discard them.
- Prep Tomatoes: Remove the stem ends of the tomatoes and cut them into wedges. Set them aside.
- Beat Eggs: In a medium mixing bowl, whisk together the eggs and 2 tablespoons of water until well combined and slightly frothy.
- Scramble Eggs: Heat canola oil in a wok or large non-stick skillet over high heat until shimmering and just smoking. Add the egg mixture and stir gently with chopsticks or a spatula to scramble. When eggs are still slightly undercooked and creamy, remove them from the pan to finish cooking later.
- Cook Tomatoes: In the same wok or skillet, add the tomato wedges and ketchup. Stir-fry for about 2 minutes until the tomatoes release their juice and a sauce begins forming. Add a splash of water if the tomatoes are dry to help form the sauce.
- Season Sauce: Add granulated sugar, light soy sauce, and salt to taste, stirring to combine and balance the flavors.
- Combine Eggs and Tomatoes: Return the scrambled eggs to the wok or skillet with the tomato sauce. Stir-fry together for 1 minute to blend flavors and heat through.
- Serve and Garnish: Transfer the stir-fried tomato and scrambled eggs onto a serving plate. Garnish with chopped scallions if desired. Serve immediately for best flavor and texture.
Notes
- Blanching tomatoes makes peeling easier and helps create a smoother sauce.
- Use ripe, juicy tomatoes for the best flavor and natural sweetness.
- Do not overcook the eggs initially; leaving them slightly runny allows them to finish cooking with the tomatoes and remain tender.
- Adjust sugar and soy sauce according to your taste preference for sweetness and saltiness.
- Adding ketchup enhances the umami and gives the dish a subtle tangy sweetness.
- Serve this dish with steamed white rice for a classic Chinese meal experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Keywords: tomato scrambled eggs, Chinese stir-fry, easy Chinese recipe, home-style Chinese cooking
