Stir-fried tomato and eggs is a very fast and delicious dish to make. It takes less than 5 minutes to cook. If you want your eggs to be nice and silky, timing is crucial. The beauty of this dish is nothing can go wrong...really. If your cooked your eggs too long, the dish won't be ruined. As with any stir-fry dishes, make sure your pan or wok is hot before you add oil. I don't mean so hot that the pan starts to smoke. I have seen many people who pour in oil before heating the pan which is a bad idea. This will make the oil too hot as it heats up along with the pan which can lead to intense splattering if you throw in wet ingredients and the food sticking to the pan. The secret to stir-frying successfully is to make sure the pan is hot before you add oil. As soon as you add the oil, you start to add the first set of ingredients to begin stir frying. If your pan isn't well heated, the food will stick which extend the cooking time and a lot of scrubbing to do to clean your pan. Another important tip is to make sure you have all your ingredients ready as timing is essential in any stir-fried dishes.
4 tbsp. canola oil
3 cloves garlic, thinly sliced
2 medium tomatoes, cored, each cut into 8 wedges
1 tsp. sugar
Kosher salt, to taste
1 scallion or 2 garlic chives, thinly sliced crosswise
INSTRUCTIONS1. Crack eggs into a medium bowl and beat lightly with a fork or chopsticks.
2. Heat a 14" wok (or stainless-steel skillet) over high heat until wok begins to smoke. Add 1 tbsp. oil around edge of wok and swirl to coat the bottom and sides. Pour in eggs around edges of wok. Cook, stirring once or twice with chopsticks or a spoon to break eggs into large curds, until eggs are fluffy but not browned, about 60 seconds.
3. Transfer eggs to a plate and set aside. Wipe out wok, return to high heat until smoking, and add remaining oil around edge of wok, swirling to coat the bottom and sides.
4. Add garlic and tomatoes and cook, tossing constantly, until tomatoes begin to soften, about 1 minute. Stir in sugar and the reserved eggs and cook, stirring and tossing often, until eggs are heated through, about 30 seconds. Season with salt and garnish with scallions.
Recipe by: Saveur