There is no other dish (and one might actually consider this a ‘side’) that encapsulates my childhood eating memories more than Tomato Egg Stir-fry (番茄炒蛋). Because this dish is so quick and simple, it’s become almost as much of a staple as white rice at family meals. Mom serves it with almost everything. And yet, despite this fact, I have only recently attempted to make this dish for the first time.
- 2 tomatoes, quartered (but actually eighth-ed, if that’s a thing)
- 4-5 eggs, beaten
- 1 tsp soy sauce
- 3 tbsp water
- Salt and pepper to taste
- Heat up some oil in a wok or frying pan, add chopped tomatoes and stir-fry for 2-3 minutes, then add water and cook for another minute. Remove and set aside.
- Scramble the eggs in the same hot wok, leave it slightly runny. When eggs are near ready, add tomatoes back in along with soy sauce.
- Add salt and pepper to taste.