Hong Kong Tomato Egg Stir Fry

Ingredients

4 eggs

2 tomatoes, cut into wedges

½ red onion, finely sliced

2 spring onions, sliced

Small handful coriander (for garnish)

2–3 tablespoons vegetable oil

1 teaspoon light soy sauce

1 teaspoon sesame oil

The Sauce

1 tablespoon ketchup

1 tablespoon rice vinegar

1 tablespoon sugar

½ tablespoon light soy sauce

½ tablespoon dark soy sauce

PREPARATION

Method

1. Beat the eggs in a bowl with light soy sauce and sesame oil until well combined.

COOKING

2. Heat a wok over high heat and add a generous amount of oil.

3. Pour in the eggs once the oil is smoking hot. Allow the egg to bubble up before gently pushing it every few seconds to create soft layers.

4. When the eggs are just over half cooked, remove them from the wok and set aside.

5. Add a little more oil if needed and stir fry the sliced onion over high heat until just softened.

6. Add spring onions and toss briefly to release their aroma.

7. Increase the heat and add the tomatoes. Sear them quickly so the outside lightly chars while keeping the juices inside.

8. Return the eggs to the wok.

9. Pour the sauce around the edge of the wok and toss everything together quickly, gently breaking the egg into chunks.

10. Cook briefly until the sauce coats the eggs and tomatoes, then serve immediately with coriander garnish.

School of Wok Tips

• Cook the eggs first and remove them early to keep them soft and fluffy.

• Use very high heat when searing tomatoes to create light charring.

• Add sauce around the edge of the wok so it caramelises slightly before mixing.

• Do not over stir the eggs or they will become dense instead of wispy.

FAQs

Why add ketchup to this dish?

Ketchup gives the dish its classic sweet and tangy flavour loved in Hong Kong home cooking.

Can I make this dish without soy sauce?

Yes, but soy sauce adds depth and balance to the sweetness.

Why cook the egg separately first?

This prevents the egg from overcooking and keeps the texture soft and fluffy.