Chinese Style Tomato Egg Stir Fry
What You Will Need
Ingredients
- 5 large eggs
- 2 Tbsp. vegetable oil
- 3 garlic cloves, minced
- 1 green onion, sliced
- 2 medium tomatoes, cut into 8 wedges
- white rice, for serving
- additional sliced green onions, for garnish
Seasoning
- pinch of salt
- pinch of white pepper
Sauce Mix
- 2 Tbsp. ketchup
- ½ Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- ½ Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- ½ Tbsp. sugar
- ¼ cup water
Made with
Lee Kum Kee products
How to make it
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Crack the eggs into a bowl. Season with a pinch of salt and white pepper. Whisk until smooth and combined.
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Heat 1 tablespoon of the vegetable oil in a wok or large pan over medium-high heat. Add the eggs into the wok. Scramble and cook the eggs until they are set but still slightly runny. Transfer the eggs into a bowl and wipe out the wok with a paper towel.
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Pour the remaining tablespoon of oil into the wok. Then add in the garlic and white parts of the green onion. Cook for 15 seconds. Add in the tomatoes, ketchup, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Panda Brand Cooking Soy Sauce, sugar, and water. Cook until the tomatoes have softened.
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Turn off the heat and gently fold the eggs into the mixture. Serve with rice and garnish with additional sliced green onions. Enjoy!
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