- 5 Min. Prep
- 15 Min. Cook
- 3 Servings
- 239 Calories
From school day favorite to restaurant menu classic, tomato and egg stir-fry is easily one of the best comfort foods from childhood. This version is made with Knorr Liquid Seasoning for extra umami flavor and is sure to become a regular request from the whole family.
- 1/2 tsp Knorr Liquid Seasoning
- 4 medium tomatoes
- 1/3 cup diced green onions
- 1 tbsp neutral oil
- 1 tsp sesame oil
- 2 tbsp ketchup
- 3 tbsp water
- 4 slices of ginger, julienne
- 1/2 tbsp cornstarch (for slurry)
- 2 tbsp cold or room temperature water (for slurry)
- 1 to 2 tbsp white sugar
- 4 medium or large eggs
- 1 tsp Shaoxing wine
- 1/2 tsp salt
- 1/2 tsp white pepper
Cut each tomato into 4 wedges
Crack eggs into a bowl. Season with salt, white pepper, Shaoxing wine and beat until well combined.
Prepare cornstarch slurry by mixing together cornstarch and cold (or room temperature) water in a bowl. Mix until all lumps are dissolved.
Add neutral oil to a skillet, and bring heat to medium high. Once oil is hot, pour egg mixture in and gently scramble them making sure not to overcook them. Take the eggs out of the skillet when they are at 80% doneness and set aside in the same bowl used to beat the eggs.
Add more oil into skillet if needed and toss in julienned ginger. Stir fry for 30 seconds, then add tomato wedges. Stir fry for another 30 seconds and add water. Cover with lid and let cook for 1 minute.
Lift lid and add Knorr Liquid Seasoning and sugar. Toss to combine and let mixture cook for another 3-5 minutes. Taste and add more Knorr Liquid seasoning or sugar if desired.
Lower the heat, and slowly pour cornstarch slurry into skillet while stirring mixture with spatula.
Add ketchup and eggs into pan to cook for 1 minute. Turn heat off and transfer to serving dish.
Garnish with sesame oil and green onions to taste.