Chinese Tomato Egg Stir Fry

1. 1

   You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:

2. 2

   Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).

3. 3

   Make the soft scrambled eggs:

4. 4

   In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.

5. 5

   Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.

   2–5 minutes
6. 6

   Stir-fry the tomatoes and seasonings:

7. 7

   Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.

   3 minutes1 minute
8. 8

   Add eggs, stir-fry, and garnish:

9. 9

   Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.on of water, plus salt to taste.

   2 minutes

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