Prep 10 mins
Cook 15 mins
Most every restaurant in China offers some version of this lightly flavored stirfry, which really lets the natural flavor combination of egg and tomato or egg and bell pepper take center stage, except the hint of garlic and salt. Love this for a quick budget meal, too! For health nuts like me, the oils can be decreased or replaced at some risk to the flavor of the egg.
- 2 -3 large tomatoes or 2 -3 large green bell peppers
- 4 -6 large eggs
- 2 diced scallions
- 1 teaspoon minced garlic
- black pepper
- 1 1⁄2-3 tablespoons peanut oil
- 1⁄2 cup boiling chicken stock or 1⁄2 cup vegetable stock or 1⁄2 cup water
- Chop tomatoes or peppers coarsely, not the usual fine dice for stirfry.
- Heat oil in wok until sizzling.
- Add garlic and scallions, stirfry to bring out flavors.
- Add eggs all at once to center of wok, flip and slice with spatula and stirfry until almost done.
- Add tomato or bell peppers, salt. Use black pepper to taste / if desired – this works best with the tomatoes.
- Stir fry until tomatoes fully release water, or peppers are tenderized but not chewy.
- Add stock or water to desired consistency – this dish can be anything from soupy to totally dry.
- Serve over rice if soupy, with pancakes if dry.
Delicious. A great asian twist on the simple egg!