The Stir-Fry Diaries: Egg & Tomato

Feeds: 4

Ingredients:

3 large eggs

4-5 large tomatoes, cut into medium cubes

*1 C mushrooms, cut into halves or quartered (depending on size)

1 tbsp garlic, chopped

1 green onion, diced

1 dried red chili, or crushed red chili to taste

1 tbsp water

3 tbsp cooking oil

1-2 tbsp soy sauce

*optional (You can cook this dish without the mushrooms, or substitute it with shrimp or firm tofu cut to the same size)

Instructions:

1. Mix eggs in bowl with half of green onions and the tbsp of water

2. Heat oil up in wok or large saucepan and fry up scrambled eggs in 2 tbsp of oil on medium high heat, stirring minimally to keep egg pieces large. Once eggs are just cooked, remove eggs from pan and set aside.

3. Add 1 tbsp of oil to same saucepan (no, you do not need to wash the pan in between. That's wildly unnecessary) and fry garlic on medium high for 1min until garlic is starting to turn yellow. Add tomatoes and let cook for 4-5min until tomato is starting to soften. Add 1 tbsp soysauce and stir.

4. Add mushrooms and dried red chili (crush with hands into pan) and stir. Let cook additional 1-2 min. Taste and add more soy sauce to desired saltiness.

5. Add eggs back to saucepan and stir. Turn off heat and cover with lid. Let sit for 2-3min or until tomatoes are fully soften but still holding their shape. Garnish with remaining green onions.

6. Serve on rice or on chinese noodles. If serving on noodles, you may want to add a few tablespoons of water to the stir-fry in step 4 to generate more sauce.