Tomato and egg stir-fry is a classic Chinese dish everyone can master. There are just two main ingredients – tomato and eggs.
Today, it’s seen as one of the most iconic Chinese dishes, but the recipe is actually only 100 years old. It wasn’t until the 1900s that Chinese people cooked with foreign produce like tomatoes.
Over the years, cooks in different parts of China tweaked the recipe to suit their palate. The northern Chinese, who are known to prefer saltier, heavier food, like their tomato and eggs to taste more savoury.
In the south, where people like food that is sweeter and lighter, their tomato and eggs have to be seasoned with a pinch of sugar.
We’ve tried both styles, and come up with a recipe we think everyone will enjoy.
This recipe is part of the Goldthread series “A Basic Chinese Dish” that teaches you how to cook classic, simple dishes from China that are so easy to make, they’re like learning your ABCDs.
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