Tomato and Egg Stir-Fry
The dish that sits on more Chinese dinner tables than almost any other — soft scrambled egg folded through sweet-sour tomato, ready in ten minutes.
6 · Soft & Bite-Sized
Tender, moist bite-sized pieces that break apart under a fork without needing a knife. Some chewing is required, but nothing should be tough, fibrous, or dry.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 6 (Soft & Bite-Sized) — soft & bite-sized, easy to chew — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 4 small Tomatoes, peeled About 500 g. Peeling is the one change that matters here — see the serving tips
- 1 Scallion, finely chopped The green tops soften in the sauce; keep none back raw
- 4 Eggs
- 3/4 tsp Salt Divided. Start with half — see the note on sodium below
- 1/4 tsp White pepper
- 1/2 tsp Sesame oil
- 1 tsp Shaoxing wine
- 3 tbsp Vegetable oil Divided
- 2 tsp Sugar Balances the acidity of the tomato; not optional in this dish
- 1/4 cup Water Less than the original calls for, so the sauce stays thick enough to cling
Instructions
Score a small cross in the base of each tomato and drop them into boiling water for 30 seconds, then into cold water. The skins slip off. Cut the peeled tomatoes into small wedges and finely chop the scallion.
Crack the eggs into a bowl and season with 1/4 teaspoon salt, the white pepper, sesame oil, and Shaoxing wine. Beat for a full minute — the longer beating is what gives the egg its soft, even curd.
Heat a wok over medium heat until it just begins to smoke. Add 2 tablespoons oil, then the eggs straight away. Scramble gently and lift them out while they are still soft and barely set. Set aside.
Add the remaining tablespoon of oil, turn the heat to high, and add the tomatoes and scallion. Stir-fry for 1 minute, then add the sugar, remaining salt, and 1/4 cup water. Return the eggs to the wok.
Cover and cook for 1-2 minutes, until the tomatoes have collapsed completely and give way under a spoon with no resistance.
Uncover and stir-fry over high heat until the sauce thickens enough to coat the egg rather than pool around it. This is the step that decides whether the dish holds together in the mouth — do not stop while it is still watery.
Serving Tips
Important Guidance
- Peel the tomatoes. Tomato skin does not break down however long it cooks, and it separates into thin strips that are exactly the shape most likely to catch. The original recipe leaves the skins on; this version does not, and it is the single most important change for anyone on a texture-modified diet.
- The raw scallion scattered over the top in the photograph is styling. Raw scallion rings stay fibrous and are not appropriate at Level 6 or below — cook all of it into the sauce instead, where it softens completely.
- Reduce the sauce until it clings. A thin sauce around soft pieces of egg is a mixed consistency, which is harder to manage than either part on its own.
- For Level 5, chop the cooked tomato small and break the egg up with the edge of a spoon until there are no distinct pieces left. For Level 4, blend the finished dish smooth — it purees well once the skins are out.
- Tomato seeds survive cooking. If you are cooking for Level 5 or below, scoop them out with the skins at step 1.
Nutrition Facts
Per serving, as supplied with the source recipe (it makes 2). Peeling the tomatoes and using less water changes the figures very little.
Dietary Notes
Vegetarian. Naturally dairy-free. Contains egg and gluten — Shaoxing wine is wheat-based, so leave it out or use a dry sherry for a gluten-free version. Very high in cholesterol at two eggs per serving.