Chinese Tomato Egg Stir-fry

Chinese Tomato Egg Stir-fry

Posted on

This Chinese tomato egg stir-fry is something you’ll find on many Chinese home dinner tables. It’s fast, easy, cheap, and made with very simple, everyday ingredients.

Chinese Tomato Egg Stir-fry


4 small to medium tomatoes (about 500 g, 1 pound)
1 scallion
4 eggs
3/4 tsp salt (divided, or to taste)
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil (divided)
2 tsp sugar
1/4-1/2 cup water


  • Start by cutting tomatoes into small wedges and finely chop the scallion.
  • Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
  • Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
  • Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
  • Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
  • Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!


Feel free to adjust this recipe to suit your tastes!

more instructions please visit:

Leave a Reply

Your email address will not be published. Required fields are marked *