Create a classic Chinese dish in just 15 minutes with this rich tomato and egg stir-fry. Blanching and simmering the tomatoes unlocks restaurant-level umami. This addictive dish is perfect with rice or as a side for drinks. Enjoy it at home!
Ingredients
Main Ingredients (2 servings)
- Cherry Tomatoes 200g
- Tomato Juice 100cc
- Eggs 4
Seasonings
- [A] White Sesame Oil 2 tbsp
- [B] Salt (to taste)
- [B] Pepper (to taste)
- [C] White Sesame Oil 2 tbsp
Steps
- Remove the stems from the cherry tomatoes and blanch them.
- Cut the blanched cherry tomatoes in half.
- Crack 4 eggs into a bowl, add salt (to taste) and pepper (to taste), and mix. (Key Tip!) Mix without over-whipping.
- Heat 2 tbsp of white sesame oil in a frying pan over medium heat, add the halved cherry tomatoes and stir-fry lightly.
- Once the cherry tomatoes release their juice, add 100cc of tomato juice.
- Stir with a spatula and simmer until thickened and a line can be drawn with the spatula. (Key Tip!) Simmering slowly condenses the tomato's umami, creating a rich flavor.
- Turn off the heat and transfer the simmered tomatoes to a plate.
- Add 2 tbsp of white sesame oil to the same frying pan and heat over high heat.
- Pour in the mixed egg mixture all at once. When the eggs are half-cooked, add the simmered tomatoes.
- Stir vigorously over high heat. Turn off the heat when it's still slightly undercooked.
- Plate and serve.
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