Description
A dish eaten across China, but the Taiwanese version adds 'plenty of sugar' and 'ketchup', finishing it sweet, sour, and gooey like a dessert.
Restaurants serving Tomato and Egg Stir-fry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tomato
- Egg
- Ketchup
- Sugar
- Soy sauce
- Scallions
Instructions
- [Authentic Recipe]
- Blanch and peel ripe tomatoes (or leave unpeeled), cut into large chunks.
- Beat eggs in a bowl with salt and a little water.
- Heat generous oil in a wok, pour eggs, stir largely, remove while soft-scrambled.
- Add a little oil to wok, sauté minced scallions (or garlic) for aroma.
- Toss in tomatoes, fry on medium to firmly draw out moisture.
- [Taiwanese Seasoning] When tomatoes collapse gooey, season sweet/sour with soy sauce, salt, '1-
- tbsp sugar', and 'ketchup'.
- Return soft eggs, mix briefly to let eggs absorb the sweet tomato sauce.
- Scatter sesame oil and green scallions to finish.
Learn more Spice, substitutes, tips
Key spices
Scallion savoriness and ketchup sweetness
Substitutes at Japanese supermarkets
Can be made identically with Japanese tomatoes
Pairing
White Rice or Soupless noodles
Trivia
[For Everyone] The absolute staple of Taiwanese home cooking (Jiachang Cai), always in eatery side corners. Mainland China's version is salt-based, but Taiwan's (influenced by the south) is 'anyway, sweet'. Taiwan's mother's taste unfindable in Japanese Chinese restaurants.
Eating tips & etiquette
[Unique Eating] Pour the 'sweet juice of ketchup, tomato, and egg' left on the plate over rice, shoveling it down with a spoon like reverting to childhood!
Allergen
Egg, Soy, Wheat