Chinese Tomato and Egg Stir-fry

Chinese name of dish: 番茄炒鸡蛋 Please adjust condiment levels according to liking/preference.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut tomatoes into bite size. For firmer texture, soak tomatoes in boiling water for 5 minutes, and peel off skin before cutting. Set cut tomatoes aside. (将番茄切成小块备用。不喜欢吃番茄皮的朋友可以将番茄底部切十字后放入热水中浸泡5分钟去皮。)

Step 2

Crack 8 eggs, and seperate egg whites. Add egg whites in water and mix thoroughly. The water will give a fluffy texture to the eggs when cooking. (在碗中将鸡蛋打散，加入冷水搅拌均匀。)

Step 3

In a heated non-stick pan, add avocado oil and pour in whisked eggs. A good technique to use is to add well-mixed egg in small amounts. Once the thin layer of egg are ready, push the layer across the pan to the other side, and add other layer of well-mixed egg. Repeat this step until all eggs are used and eggs are fully cooked. Sprinkle a pinch of salt to the scrambled eggs. Remove cooked eggs from heat and set aside. (起锅烧油。少量多次的加入搅拌均匀的蛋液。待鸡蛋炒成块状后加入少许盐调味。将炒好的鸡蛋乘出备用。)

Step 4

In a heated skillet, add avocado oil and prepared tomatoes, minced garlic, and minced ginger. Cook till tomatoes are firm and semi-viscous sauce is formed. Add eggs back to the pan and stir-fry for 3 minutes. (起锅烧油，加入番茄块、蒜蓉和姜蓉。将番茄煮至粘稠后加入鸡蛋，翻炒3分钟。)

Step 5

Add sugar and salt to the mix. Once contents in the pan is fully mixed, the dish is ready to be served! Enjoy! (加入糖和盐调味，待锅中食材翻炒均匀后即可出锅。)