Chinese (Sichuan and Southwestern China) · dinner
Sichuan Tomato and Egg Stir-Fry A quick, comforting stir-fry of soft, juicy tomatoes and silky scrambled eggs in a light, slightly sweet sauce, best spooned over hot steamed rice. It comes together in about ten minutes once everything is prepped.
total 13 min
prep 8 min
cook 5 min
servings 2 Keep this recipe Add a copy of Sichuan Tomato and Egg Stir-Fry to your Saucepan library.
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Back to 2 servings 4 large eggs 1 tbsp water, to whisk into the eggs 0.5 tsp sesame oil 0.5 tsp salt, divided 0.25 tsp white pepper 2 medium ripe tomatoes, about 1 lb total, cut into wedges 1 clove garlic, minced, optional 1 tsp sugar 0.25 cup water or vegetable broth, add more if the pan dries out 1 tsp soy sauce, optional 3 tbsp vegetable oil, divided 1 green onion, thinly sliced, for garnish
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1 Step 1: Cut the tomatoes into wedges, mince the garlic if using, and slice the green onion. Have everything ready before you heat the pan, since cooking is fast.2 Step 2: Whisk the eggs with the water, half the salt, the white pepper and the sesame oil until well combined and slightly frothy, without overbeating.3 Step 3: Heat 2 tablespoons of the oil in a non-stick pan or wok over medium-high heat until shimmering. Pour in the eggs and stir gently until they are just set into soft, fluffy curds, about 30 to 45 seconds. Remove them to a plate while still slightly soft.4 Step 4: Add the remaining tablespoon of oil to the same pan over medium heat. Add the garlic, if using, and stir for about 10 seconds until fragrant.5 Step 5: Add the tomato wedges, the remaining salt, the sugar and the soy sauce if using. Stir-fry for about 1 minute, then add the water or broth and cook 1 to 2 minutes more, pressing the tomatoes with a spatula, until they are soft and have released their juice into a light sauce.6 Step 6: Return the eggs to the pan and toss gently with the tomato sauce for 20 to 30 seconds so the eggs absorb the flavor. Taste and add more salt or sugar if needed.7 Step 7: Turn off the heat, transfer to a serving dish, and scatter the green onion over the top. Serve hot over steamed rice.getsaucepan.com/r/90916f21-048d-50a7-bbdb-0bac57cf1e1c
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