Tomato & Egg Stir-fry
Seasoned eggs scrambled and set aside; tomatoes and scallion stir-fried a minute, then sugar, salt, water and the eggs, covered 1–2 minutes and reduced
Preparing 3DThe ingredients and steps are below if you want to start there
Drag to rotate · Click a label for the amountDrag sideways to turn · tap a label for the amountTap a dot for the amount · drag sideways to turn
About this source
- Sarah Leung, The Woks of Life (the Leung family’s Chinese cooking site, also published as a cookbook)
- We found no national, local or industry standard for this dish and no government recipe; this is a public, signed home recipe with amounts and steps, so it’s less authoritative than the other four. Updated 16 Apr 2025
Not in the source — added by us (3)
- The recipe uses US measures; the ingredient table converts them (1 tbsp = 15 ml, 1 tsp = 5 ml, ¼ cup = 60 ml; about 6 g salt, 4 g sugar, 2.4 g pepper per teaspoon)
- Times given in the recipe are used (beat about a minute, stir-fry 1 minute, cover 1–2 minutes — 90 s in the animation); steps marked “est.” are our estimates. Step temperatures are illustrative values for the animation
- The tip on taking the eggs out is ours. The recipe is in English; the Chinese here is our translation
Other references (1)
- Government“Cook to a Safe Minimum Internal Temperature” · FoodSafety.govOpen the original · U.S. federal food-safety site managed by the Department of Health & Human Services · Only its safe temperature for egg dishes (71°C / 160°F) is used, in the warning on the reducing step
Ingredients
Numbers match the labels on the 3D model
×4- 01Scallion1 scallion, choppedGoes in with the tomatoes
- 02Scrambled egg4 eggsScrambled, set aside, then returned at the end
- 03Tomatoes4 small-medium · about 500 g (1 lb)Cut into small wedges
- 04Sauce¼–½ cup water (60–120 ml)Water plus tomato juices, reduced to taste
- 05Sugar & salt2 tsp sugar · ½ tsp saltAdded after the tomatoes are stir-fried
- 06Salt & white pepper¼ tsp salt · ¼ tsp white pepperBeaten into the eggs
- 07Sesame oil & wine½ tsp sesame oil · 1 tsp Shaoxing wineBeaten into the eggs
- 08Vegetable oil3 tbsp (45 ml), divided2 tbsp for the eggs, 1 tbsp for the tomatoes
Cooking order
10 steps · about 8–12 min total (some estimated)
● in the source our estimate
The “look for” cues follow the cited source but haven’t been checked line by line by a cook yet; those marked ○ are our own additions.
The doneness cues haven’t been translated yet, so they’re shown in the original Chinese.
Cut the tomatoes into small wedges and finely chop the scallion
Crack the eggs into a bowl with the salt, white pepper, sesame oil and Shaoxing wine, and beat for about a minute
Heat the wok over medium heat until it just starts to smoke, then add 2 tbsp oil
Look for空锅中火烧到刚开始冒烟，再下油source
Look油下锅马上铺开，油面出现细波纹our estimate
约 30–90 秒（估：看锅和火）
Pour in the eggs and scramble them
约 15–40 秒（估）
Take the eggs out of the wok right away
Look for炒散后马上盛出source
Look盛出时蛋还没全熟，表面湿亮（回锅还要再煮）our estimate
几秒内（估）
If you see… (3 cases)
Tip They’re not fully cooked yet; they go back in later
Add 1 tbsp oil, turn the heat to high, and stir-fry the tomatoes and scallion for 1 minute
Look for番茄边角变软、皮开始起皱卷边，锅底出红汁our estimate
Listen下锅嗞啦作响，出汁以后声音变小变闷our estimate
下番茄和葱花炒 1 分钟
Add 2 tsp sugar, ½ tsp salt and ¼ cup water, then return the eggs to the wok
Look for加的水在锅里很快滚开，糖和盐化开看不到颗粒our estimate
约 15–40 秒（估）
If you see… (3 cases)
Tip If the liquid cooks off quickly, add a little more water
Mix everything, cover and cook for 1–2 minutes, until the tomatoes are completely soft
Look for番茄完全软了source
Touch用锅铲压一下番茄，一压就烂，没有硬心our estimate
盖上锅盖煮 1–2 分钟
Uncover and stir-fry over high heat until the sauce is as thick as you like
约 30 秒到 2 分钟（估）
If you see… (3 cases)
Watch out Make sure the eggs are fully set; FoodSafety.gov’s safe temperature for egg dishes is 71°C
Plate and serve