Egg & Tomato Stir Fry
In honor of Duān Wǔ Jié, or Dragon Boat Festival, I thought I’d share the recipe for a traditional and popular Chinese side dish. It is not a dish that is cooked to celebrate Dragon Boat Festival, but it is one that I ate often in China. It was actually one of my favorite dishes to eat – it’s really so delicious! I finally just made it in my kitchen last night to celebrate Sunshine’s Family Day. I don’t know why I waited so long because it’s delicious and took me right back to my memories of China trips. Though only one out of four kids liked it, the recipe is super simple to make. Hubby and I loved it, and it requires only a few ingredients that are easy enough to have on hand. It’s a fun side dish that could easily be incorporated into other meals.
Egg & Tomato Stir Fry
Ingredients
- 4 eggs
- 1 large, fresh tomato, washed
- 3-4 cloves of garlic, minced
- 1-2 tsp salt (depending on your taste)
- 1/2 - 1 tsp sugar (can easily be omitted all together)
- 1 tbsp avocado oil
- 1 tbsp sesame oil
Instructions
- Beat the eggs in a separate bowl with 1 tsp salt, set aside.
- Chop the tomato into bite-size pieces, set aside.
- Over medium heat, fry the minced garlic in 1 tbsp of avocado oil in a pan or wok until the aroma is released.
- Add the tomatoes (with all of its juices), into the pan.
- Add 1/2 - 1 tsp sugar, depending on your desire for sweetness.
- Mix well and allow to cook until soupy. If it fries too long, it will get dry. If that happens, add a small amount of water and remove from heat.
- Meanwhile, fry and scramble the eggs over medium heat in another pan with 1 tbsp sesame oil.
- Once finished, add the eggs to the tomato mixture.
- Taste for flavor. Add additional 1 tsp salt, if desired, and mix well.
- Stir for another few minutes over medium heat until well combined.
- Serve immediately!
*The pictures are of a doubled recipe, which I would suggest for a family.
Happy Dragon Boat Festival!
