Grandma's Tomato and Egg Stir-Fry

Tomato and egg stir-fry is a traditional home-cooked dish in China. After moving to Canada to study abroad, I became quite homesick for my grandma's cooking. Therefore, I decided to start recreating the authentic taste of home. Tomato and egg stir-fry is the very first dish I attempted to prepare. Even though it seems like such a simple dish, it is actually quite tricky to master. After countless failures followed by multiple international phone calls with my grandmother, I am now confident to say that I have captured the essence of making the dish.

In this instruction, I'm going to share my grandma's recipe for tomato and egg stir-fry along with her seasoning tips to achieve maximum flavor.

Tools:

• whisk

• mixing bowl

• pot

• cutting board

• serrated paring knife

• non-stick frying pan

• wooden stirring spoon

Ingredients:

• 3 eggs

• 2 tomatoes

• 1 bunch of scallions

• 1 teaspoon salt

• 1 teaspoon brown sugar

• Cut a cross on the bottom of each of the two tomatoes

• Plunge the tomatoes into boiling water for 15 seconds

• Remove the tomatoes from the water and peel

• Place the tomatoes on their sides and cut into evenly spaced slices

• Arrange the tomato slices next to each other

• Cut the slices into evenly spaced strips

• Make evenly spaced cuts across the strips

• Tip: Start at the stem and end at the bottom

• Trim off the stringy root ends

• Cut the stalk using a rocking motion

• Continue until the entire stalk is chopped into small bits

• Crack the three eggs

• Stir within mixing bowl in a circular motion with the whisk

• Heat up the non-stick frying pan

• Crack the three eggs into the pan

• Season with salt

• Stir with a wooden spoon

• Repeat until the eggs are softly set and slightly runny

• Remove from the heat

• Fry the tomatoes until juice comes out

• Add the scrambled egg from the previous step into the pan

• Sprinkle chopped scallion on top of the dish

TADA!