Tomato Egg Stir-Fry (港式番茄蛋) is definitely one of the top most cooked home-cooked dishes in Hong Kong families. I doubt many Hong Kong families need this recipe. But if you are unfamiliar with Hong Kong cuisine, I urge you to try it! It’s a great dish! Ingredients are very simple and inexpensive. Kids love it, adults love it too!
INGREDIENTS | |
---|---|
Tomato | 2 |
Egg | 3 |
Yellow Onion | ½ |
[SAUCE] Ketchup | 2 Tablespoons |
[SAUCE] Soy Sauce | ½ Tablespoon |
[SAUCE] Sugar | 1 Tablespoon |
[SAUCE] Salt | 1 Teaspoon |
DIRECTIONS
- Cut the tomatoes into smaller pieces and cut the onion into thin slices.
- Whisk the eggs. Then heat some oil in a frying pan on medium-low heat and cook the egg batter like scrambled eggs until around 70% cooked. Set aside on a plate.
- Heat some oil in the same frying pan and cook the onions on medium heat until soft.
- Add the tomatoes and 2 tablespoons of water into the pan and stir fry.
- When the tomatoes turn soft, pour [SAUCE] mixture into the pan and mix well.
- Return the eggs back to the pan, quickly stir fry for a bit more and serve immediately.
- DŌZO!