In China, every family has their own version of this recipe. You can play around with the seasoning and make this as per the availability of the ingredients. After scrambled eggs, this is one of my favorite ways to have eggs. Not only with rice, but I also serve this with toast for breakfast. Tomatoes- Fresh ripe tomatoes are the best. The sweet and sour tomatoes that you get in abundance during summer. Cut into medium size pieces or wedges, so that they hold the shape even after cooking. You can also use ripe cherry/grape tomatoes if that’s what you have in hand. Eggs- Large eggs, preferably organic ones. Soy sauce – All-purpose or light soy sauce. Alternatively, you can also use Oyster sauce. Garlic- Many recipes don’t call for garlic, but garlic is flavor. You can also add ginger juliennes instead of garlic or along with garlic. Salt, pepper, and Sugar – Just a pinch of sugar to balance the tartness of tomatoes. Sesame oil- Sesame oil towards the end is great in Asian stir-fries. You can skip it if you want. Green onion- For garnishing. And to use up the white part, saute it along with garlic. Cornstarch– Adding cornstarch slurry towards the end kind of holds the dish and makes it saucy. Make scrambled egg – Season eggs with salt and pepper. Beat until frothy. Cook eggs, and keep them a little undercooked (creamy). These will cook further when added back to the pan along with tomatoes. After you add the eggs, let it settle around the edges, then push the mixture towards the center allowing uncooked eggs to move towards the edges. Break any bigger pieces with the spatula. Cook the Tomatoes – Transfer the cooked egg from the pan, and wipe it with a kitchen tissue. Saute garlic and the white part of the green onion(if using) until aromatic. Add Tomato wedges, and sprinkle with a pinch of salt. Tomatoes when cooked will naturally release liquid. For a little more sauce, add 1/3 cup water, soy sauce, and sugar. Tomatoes should be just tender but not completely mushy. Keep This tastes great while it is hot out of the stove and served right away. In case of leftovers, you can store them in an airtight container for 1-2 days. When stored in the refrigerator, it might thicken further because of the cornstarch. So while reheating add a few teaspoons of water to loosen it up. Asian Ground Beef Bowl Thai Cashew Chicken Stir Fry – Thai Cashew Chicken Stir Fry – super quick Chicken Stir fry recipe is packed with Thai flavors with the added crunch of perfectly roasted Cashews. Chicken in Chinese Garlic Sauce
