Because of the many different regions in China, defining a Chinese national dish is nearly impossible. But if you ask Chinese people their favorite childhood dish, stir fried tomatoes and eggs is THE ONE that everyone will agree on! There’re a few variations of this dish. I sometimes stir fry the tomatoes with tofu or beef. You won’t find this dish in Chinese restaurants often, but it’s definitely a staple dish served with rice at home. If you are just starting to learn how to cook in a wok, this is a great recipe for a beginner.
Back in Guangzhou, China, there’re fresh fruits and vegetables all year long and tomatoes are in season most of the time. My mom usually doesn’t add ketchup to this dish, but I do that when tomatoes are out of season in Cleveland. This helps enrich the flavor of the tomato sauce and enhance the color of the dish.
Here’re a few things to know when cooking this dish:
- Tomatoes must be fresh, ripe and soft. Ripe tomatoes make the sauce flavorful and juicy.
- Pealing off the tomato skin will help soften the flesh and make them melt in your mouth.
- Serving the dish with rice is a must.
Chinese stir-fried tomatoes and eggsPrint This
- 3 eggs
- 2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons ketchup (optional)
- 4 medium/large tomatoes
- Steamed rice for serving
- 1 teaspoon corn starch mix in 2 teaspoon water, optional
In a bowl, beat the eggs with 1 teaspoon of salt.
At the bottom of each tomato, use a knife to cut the skin to make a cross opening.
In a large pot, add 1 cup of water and bring it to a boil over high heat. Add the tomatoes with the bottom side down into the hot water.
Cut them into 1/2-inch wide wedges. Make sure to reserve the core as much as possible for the sauce later.
Heat a wok/pan over high heat with 2 tablespoons of oil. Add the eggs, stir well with a spatula, about 30 seconds. Use the spatula to cut up the curds for stir fry. Transfer the eggs to a plate.
Heat the wok over high heat with 1 tablespoon of oil. Add the tomatoes and salt to taste; give it a stir and cover with a lid for 2 minutes. Cook until the flesh is softened. Use a the spatula to break up the big tomato pieces so that the flesh would quickly form a sauce.
Add salt, sugar and ketchup (optional) and mix well. Return the eggs to the wok. Stir until it’s well incorporated.
Optional: If the sauce is too watery, you can mix the cornstarch and 2 teaspoons water in a small bowl until well combined. Add the cornstarch slurry to the wok and cook for a few more seconds and transfer to a plate.
Serve with rice.