Baek Jong-won's Tomato and Egg Stir-Fry
A Chinese-style dish with a moist, rich texture, featuring softly scrambled eggs set aside before being stir-fried quickly with tomatoes in green onion oil seasoned with soy sauce and oyster sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Never cook eggs and tomatoes together from the start, as excess moisture will make the dish watery and messy—always cook the eggs first and set them aside.
- The process of letting soy sauce and oyster sauce sizzle on the pan’s bottom in green onion oil is essential for achieving the authentic restaurant-style depth and aroma.
- If oyster sauce is unavailable, increase the amount of light soy sauce slightly or adjust saltiness accordingly.
- Use ripe, firm tomatoes such as beefsteak or heirloom varieties for better texture and richer flavor.
Recommended for
- Those who enjoy Chinese-style dishes with a balance of sweet-sour flavors and deep umami richness.
- People seeking a satisfying, nutritious breakfast or diet-friendly meal that’s not overly spicy.
- Home cooks aiming to perfectly recreate the smooth, restaurant-quality tomato and egg stir-fry reminiscent of a professional barbecue shop.
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