Chinese Tomato Egg Stir Fry
A quick, savory Chinese vegetarian stir-fry of tomatoes and soft scrambled eggs, seasoned with sesame oil, bouillon, sugar, and white pepper, served over jasmine rice.
Pasos
- 1
Prepare the tomatoes: wash, remove the stems, cut the tomatoes in halves, then into thirds to yield about 6 slices per tomato.
- 2
Make the soft scrambled eggs: in a cold 8–10 inch nonstick skillet, add vegetable oil and beaten eggs. Cook over medium heat, pushing the eggs to form soft layers until mostly set but still slightly wet, about 2–5 minutes. Remove to a plate.
- 3
Stir-fry the tomatoes and seasonings: add sesame oil to the pan, then the tomatoes and stir-fry over medium heat until softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper; toss until dissolved, about 1 minute.
- 4
Add eggs back to the pan and stir-fry to heat through, about 2 minutes. Taste and salt if needed. Garnish with green onions and serve with steamed jasmine rice.
