Recipe for the Stir-fried Tomatoes and Eggs (番茄炒蛋 fānqié chǎo dàn)
Updated: Jan 13, 2019
6 large eggs
500 gr of small sweet tomatoes
scallions (300 gr)
3 tbsp light soy sauce
2 tbsp Shaoxin wine
4 tbsp oil
½ tsp salt
Cut tomatoes in wedges. Set aside.
Chop scallions, separating white stems from the green parts.
Beat eggs with Shaoxin wine. The beating process should take at least 10 minutes in order to make the egg mixture airy, this way eggs will be fluffy when stir-fried.
Heat wok until hot and poor two tablespoons of oil. Poor egg mixture and with circular movements coat the walls of the wok. With the help of a spoon scramble the eggs (15 seconds). Set aside in a dish. Wipe out wok.
Heat the remaining tablespoons of oil in the wok and add the white part of the scallions, stir-fry until just softened (one minute). Add tomatoes until they release their juice (6-10 minutes). Add the soy sauce and the salt. Add the eggs. Cook for another couple of minutes.
Add scallions (green parts) and turn off.
Serve hot with freshly cooked white rice.