Ingredients
- 2 tomatoes, medium sized
- 4 eggs
- 1 clove of garlic, minced
- 2 teaspoon sugar
- 1 tablespoon Shaoxing wine
- 2 tablespoon water
- salt, to taste
- white pepper, to taste
Instructions
- Beat the eggs in a small bowl and season with salt. Set aside
- Heat a wok or skillet over high heat then coat with a tablespoon of oil. Lower the heat to medium then add in the beaten eggs and scramble. Remove and set aside
- Heat another tablespoon of oil and lightly sauté the minced garlic.
- Add the tomatoes and stir-fry for a few seconds. Sprinkle in sugar and give it a few more tosses. Let the sugar melt and caramelize then pour in Shaoxing wine and water.
- Once the tomatoes begin to soften, take your spatula and mince and mash about half of the tomato wedges. The tomato pulp will thicken the sauce. Simmer until the tomatoes are soft. If more liquid is needed, add another tablespoon of water.
- Once the sauce has reduced and thickened to your liking, season with salt and white pepper then stir in the scrambled eggs. Give it a couple of tosses to combine. Garnish Chinese Tomato Egg with chopped scallions then serve.
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