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Tomato and Egg Stir-Fry

Tomato and Egg Stir-Fry 2.000

(Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

Eat Voraciously Newsletter May 7, 2019

This simple stir-fry is often served over longevity noodles during the Lunar New Year celebration, but it can be served over steamed rice or other kind of noodles.

The blanching/peeling of the tomato is optional; see the NOTES, below.

2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; 2 generous main-course; 4 side-dish servings

  • 1 large tomato (about 13 ounces), blanched and peeled (see NOTES)
  • 2 tablespoons canola oil or vegetable oil, plus 1 1/2 teaspoons, divided
  • 3 large eggs, well beaten
  • Two (3-inch) scallions, white and light green parts, cut on the diagonal into 3/4-inch pieces, plus 1 teaspoon chopped scallion greens, for garnish
  • 1 cup barely bubbling water (see NOTES)
  • 1/2 teaspoon tap water
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon liquid Maggi Seasoning
  • 1/4 teaspoon pink Himalayan salt or kosher salt
  • 1/4 teaspoon pure Japanese sesame oil
  • 1/8 teaspoon freshly ground white pepper

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Cut the tomato in half from top to bottom, then discard the core and any firm white parts. Cut the halves into 2-inch chunks, transferring them and any juices to a bowl.

In a large, nonstick skillet or wok over high heat, heat the 2 tablespoons of canola or vegetable oil until shimmering. Pour in the eggs; as they start to set, use a flexible spatula to stir them; cook for just 30 to 60 seconds. They should be yellow, not browned, and cooked through but not dry. Transfer to a separate bowl.

Return the skillet to the heat. Add the remaining 1 1/2 teaspoons of canola or vegetable oil. Add the diagonally cut scallions; stir for 30 seconds to release their aroma. Stir in the tomato chunks and their juices; cook for 20 seconds, then add 1/2 cup of the barely bubbling water. Reduce the heat to medium-high; cook for 1 minute, then stir in the cooked eggs. Add the remaining 1/2 cup of barely bubbling water and cook for 2 minutes.

Meanwhile, quickly whisk together the 1/2 teaspoon of tap water and the cornstarch to make a slurry, then stir it into the tomato-egg mixture. Add the Maggi Seasoning and half the salt. Cook for a few minutes just to thicken and reduce the liquid, then stir in the remaining 1/8 teaspoon of salt. Turn off the heat. Stir in the sesame oil and white pepper.

Top with the scallion greens and serve right away.

NOTES: To blanch the tomato, bring a saucepan of water to a boil over high heat. Use a sharp paring knife to slice a shallow “X” into the bottom of the tomato. Use a spoon to roll the tomato around in the water for 1 minute, until the skin begins to peel back where the X is cut. Remove the tomato from the pan with a slotted spoon. Cool slightly, then peel.

You can use tap water instead of barely bubbling water, but it may take a little bit longer for the sauce to thicken. The Changs keep an electric kettle of water by the stove because it cuts down on the cooking time.

Recipe Source

Adapted by chef Lisa Chang from a recipe by chef Peter Chang’s mother, Ronger Wang.

Tested by Richard Kerr and Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 4): 140

% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 2g 10%

Cholesterol: 160mg 53%

Sodium: 150mg 6%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 1g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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