Main ingredients 🥩
green oniontomatoeggoyster sauceketchup
Ttukdak Hyung's Tomato Egg Stir-Fry
A smooth and savory tomato egg stir-fry seasoned with oyster sauce and ketchup
🙋 Recommended for
- ⭐ Recommended for those seeking a simple yet delicious one-bowl meal
- ⭐ Perfect for those who love the harmony of tomato and egg
- ⭐ Ideal for anyone looking for a side dish or drinking snack that holds its own
Ingredients needed 🛒2 servings
- vegetable oil : 1~2 tablespoons
- green onion : 1 stalk
- tomato : 3 pieces
- egg : 6 pieces
- oyster sauce : 1 tablespoon
- ketchup : 1 tablespoon
- seasoning salt : 1/2 tablespoon
- sugar : 1/2 tablespoon
- vegetable oil : 3 tablespoons
- cornstarch : 1/2 tablespoon
- water : 2 tablespoons
- black pepper : a pinch
Recipe 🍳
- Heat 1~2 tablespoons of vegetable oil in a pan, then finely chop 1 stalk of green onion and sauté until fragrant.
- Remove the stem from the tomato, make a shallow cross-cut on the bottom, and briefly dip it in boiling water for about 10 seconds before peeling off the skin easily.
- Cut the peeled tomato into large bite-sized pieces.
- Add the tomato to the green onion oil and stir-fry over high heat to evaporate moisture quickly.
- In a large bowl, beat 6 eggs and mix in 1 tablespoon oyster sauce, 1 tablespoon ketchup, 1/2 tablespoon seasoning salt, and 1/2 tablespoon sugar.
- Pour the egg mixture into a hot clean pan with 3 tablespoons of vegetable oil, gently stirring until about 90% cooked.
- Add the reserved tomato to the pan and mix in a small amount of cornstarch slurry.
- Finish by sprinkling a pinch of black pepper.
- Sauté green onion to make green onion oil, then add peeled tomato and stir-fry.
- Mix eggs with oyster sauce, ketchup, and other seasonings, cook until about 90% done, then combine with tomato.
- Sprinkle with black pepper to finish.
Cooking tips 💡
- Dip tomatoes in boiling water for 10 seconds to easily remove the skin.
- Stir-fry tomatoes over high heat to remove moisture, then set aside briefly before adding back at the end for better texture.
- Cook eggs only 90% through to maintain a soft texture, and use cornstarch slurry at the end to adjust consistency.
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