Easy Egg & Tomato stir-fry

Egg Tomato stirfryI first had this dish in a dingy restaurant in a back alley behind Beijing’s Pearl Market. It is a home-style dish and not one normally found in restaurants.  It was delish.   I’ve since had it in Taiwan and seen recipes widely available on the internet.

I have perfected my own version. It is less soupy and more flavorful.  At least that’s my opinion … and hubby’s too. Although truth be told, he has to say that; it’s in his own self-interest.

This recipe is super easy to adjust from one to ten servings.  Perfect for single cooks, bachelor sons and lazy Moms.

Egg & Tomato Stir-fry

4 eggs
2 tomatoes, medium size & firm
1/8 tsp soup powder dissolved in 2 tbs water
1 tsp fresh ginger, finely shredded
2 spring onions, 1 inch slices
1/2 tsp Sugar (to taste)
1 tbs Oyster sauce (to taste)

Dissolve soup powder with a bit of water. Mix in eggs

Cut tomatoes into large, one inch wedges. They should be large enough to maintain shape after cooking.

Heat wok with a bit of oil. When hot, add eggs and cook. You can scramble if you wish. I prefer to fold into a loose fluffy omelette. Remove from pan and set aside in a serving dish.

Reheat the wok with oil over high heat. Stir fry the ginger & green onions until fragrant. Add tomatoes, sugar and oyster sauce. Add a dash of water to prevent tomatoes from burning and begin cooking, but not so much water as to make it soupy. Cook until the tomatoes are slightly soft.

Pour tomato mixture on the eggs & serve.

Four eggs makes a simple dinner main for 2 with a vegetable side.
Portions can be adjusted plus or minus  2 eggs & 1 tomato per serving.

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