Chinese Tomato Egg Stir-fry

• porcje: 2 servings
• czas aktywny: 5 minutes
• całkowity czas: 10 minutes

Składniki

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

Wskazówki

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!

Wartości Odżywcze

• Kalorie: 333 kcal
• Tłuszcz Całkowity: 30 g
• Tłuszcz Nasycony: 19 g
• Cholesterol: 327 mg
• Sód: 925 mg
• Węglowodany Całkowite: 6 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 5 g
• Białko: 11 g