tip
Feel free to adjust this recipe to suit your tastes!
special tool
contain | allergen
egg, soy, sesame
serving note
reference | source
one cook book
time management
prep
cook
Egg
season and beat
Scallion
chopped, as needed.
Salt
devided, to taste
.75
tsp
White pepper
.25
tsp
Sesame oil
.5
tsp
Shaoxing wine
1
tsp
Vegetable oil
3
tbsp
Sugar
2
tsp
Water
.25
tsp
cup
cup
cup
- Start by cutting tomatoes into small wedges and finely chop the scallion.
- Crack eggs into a bowl and season with salt, white pepper, sesame oil, and Shaoxing wine. Beat eggs for a minute.
- Preheat the wok over medium heat until it just starts to smoke. Then add oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- Add oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for a minute or two, and then add sugar, salt, and cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
- Mix everything together, cover the wok, and cook for a minute or more, until the tomatoes are completely softened.
- Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!