Ah, stir-fried tomato and egg. A staple Chinese dish that you probably won’t think about until you show up in China and realize that it’s everywhere — you’re equally likely to find it in big restaurants and in grandmas’ kitchens. It’s an easy way to get some protein and veggies into your routine. The best part, it’s quick and uses ingredients you probably have in your fridge. Here’s how to make this classic stir-fry: Ingredients: 2 tomatoes 4 eggs 1 spring onion 1 cup of water salt cooking oil Cook it: Dice your tomatoes Crack the eggs into a bowl, add some salt and stir Put your wok on the stove and turn the stove on (wait a bit to let it heat up, or you’ll get sticky eggs) Pour some oil into the center of the wok Scramble those eggs Take the eggs out and put ’em aside Re-oil the wok Put the tomatoes into the wok, with salt and chopped spring onion to taste Stir the tomatoes, put the lid on the wok and let them simmer After a couple of minutes, stir again and let sit one more time Open it up, throw the scrambled eggs in, and stir until the dish is nicely mixed Plate it and chow down
