Tomato and Egg Stir Fry

Tomato and Egg Stir-Fry. Another Shanghai dish for Peyton’s dinner.

The combination of jammy, sweet tomatoes with soft, wok-scrambled egg is irresistible over rice with the juice spooned over the top, savory and sweet flavors in perfect balance(like so much of Shanghai cuisine). There’s a great texture contrast. (I used Dou Ban Jiang “fermented broad bean paste. Adds to the depth of flavor!) From My Shanghai by Betty Liu.

 INGREDIENTS:

6 large eggs

1 1/2 tsp kosher salt

2 tbs neutral cooking oil

3 medium tomatoes, cut into wedges

1 tsp shaoxing wine

2 tsp rock sugar (or granulated sugar)

1 scallion finely chopped into discs

METHOD: 

1. Combine the eggs with salt. Beat with chopsticks or a fork until the egg yolks and white come together. 

2. Heat a well-seasoned wok over high. Add the oil and heat until smoking. if you add a drop of egg, it should instantly bloom and puff up. 

3. Immediately slide in the beaten eggs (you'll hear a sizzle) and stir fry until large dollops of fluffy scrambled egg begin to form. Use your spatula to fold the uncooked parts into the cooked parts to ensure even cooking. 

4. After 40-45 seconds, when large curds of golden yellow scramble form, add the tomatoes and gently press the eggs and prevent them from cooking too fast. Add the wine and sugar and continue to stir. 

5. Reduce the heat to medium-low, cover and cook the eggs for 3-4 mins until tomatoes are soft and the eggs have absorbed their flavor. 

6. Increase the heat to high and reduce the cooking liquid to your preferred consistency. If your tomatoes aren't very juicy, add a few tbs of water. With the right in-season tomatoes, this step is unnecessary. 

7. Sprinkle with scallions and served with white hot rice. 

Enjpy!