Tomatoes and Eggs Chinese Stir-fry 


I learnt to cook this dish just by looking up a bunch of recipes and modifying it on my own. Here goes!


3 eggs

2 tomatoes

1 tsp salt

2 tbsp sugar

1 tsp cornstarch mixed with water


1. Break eggs and mix them in a bowl. Tomatoes should be cut into wedges.

2. Heat up a pan with some oil and pour in the egg. Break up the eggs and cook as if you’re cooking scrambled eggs. Remove eggs from heat once it is just cooked.

3. Next, using the same pan heat up some oil and stir in the tomatoes. Put in the salt and sugar, cover and let tomatoes simmer for around 2 minutes on medium heat. You can add in some ketchup too. Add in the cornstarch slurry to thicken the sauce.

4. Add in the eggs and stir it in well. Once the eggs are broken up and mixed in properly, plate and serve.


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