Start your day with this delicious Chinese Tomato and Egg Stir-Fry. Bursting with the bold flavors of garlic, ginger, rice vinegar, soy sauce, and sesame oil, this quick and easy dish takes just 15 minutes to prepare. Ideal for a speedy breakfast or a light meal, it’s a delightful twist on a classic.
Ingredients (Serves 2):
For the Eggs:
- Eggs: 4
- Green onions: 3-4 stalks
- Vegetable oil: 2 tbsp (30ml)
For the Sauce:
- Cherry tomatoes: 200g (7 oz)
- Garlic: 2 cloves
- Ginger root: 3 cm (1.2 inches)
- Rice wine (or dry sherry): 4 tbsp (60ml)
- Sugar: 1 tbsp (12g)
- Rice vinegar: 1 tbsp (15ml)
- Soy sauce: 1 tbsp (15ml)
- Sesame oil: 1 tsp (5ml)
- Vegetable oil: 2 tbsp (30ml)
Instructions:
Prep the Ingredients:
Peel and thinly slice the garlic and ginger. Diagonally slice the green onions. Crack the eggs into a bowl and lightly beat them.
Make the Sauce:
Heat 2 tbsp (30ml) of vegetable oil in a wok or large skillet over medium heat. Add the garlic and ginger, and stir-fry for 30 seconds.
Add the cherry tomatoes. When the skins begin to split, add the sugar, rice wine, soy sauce, and rice vinegar. Bring to a boil and simmer for 3 minutes.
Stir in the sesame oil, transfer the sauce to a bowl, and cover to keep warm.
Cook the Eggs:
Wipe the wok with a paper towel and reheat over high heat. Add 2 tbsp (30ml) of vegetable oil and heat until it starts to smoke.
Pour in the eggs. When the bottom begins to set, sprinkle half of the green onions over the eggs. Fold the eggs in half with a spatula and cook until done. Remove from heat and transfer to a warm plate.
Serve:
Pour the sauce over the eggs and garnish with the remaining green onions and a sprinkle of sesame seeds.
Tips:
- For evenly cooked tomatoes, cut any larger cherry tomatoes in half.
- Keep the sauce warm by preheating the bowl in the oven to 130°F (55°C).
Nutrition (Per Serving):
Calories: 678.38 kcal
Protein: 17.13g
Fat: 47.41g
Carbohydrates: 44.08g
Enjoy this quick and tasty Chinese Tomato and Egg Stir-Fry for a satisfying breakfast or light meal!
