This is a classic of chinese home cooking. I still recall being absolutely in love with this as a child, I mean literal addition. I just ate it with noodles whenever I can and occasionally I’ll change it up and have it with rice. Since then I have found many more delicious things I love but this dish remains my first, that I can recall anyway.
Although mostly eaten at home, most restaurants will serve up some version of this too if you ask for it. However in restaurants, this dish is considered and often called a sauce, xī hóng shì jiàng (tomato sauce which incidentally is the same name for ketchup so b careful), and is usually served to be eaten with rice and/or noodles. I should mention it is very different banqueting in China to how we eat chinese food in the west were, at least I, order rice along with my main dishes and eat them together. In China however, the rice and noodles are only ordered after the main dishes are served. Often when I eat out in China, rice and noodles are never ordered as everyone is usually too full by this point. Soup is usually ordered (and left) to finish the evening.
I love this dish in the summer, somehow it always feels so fresh. I also have some fresh jubilee tomatoes which works wonderfully with this dish, as they are so juicy and sweet! You can use tinned tomatoes here but fresh ingredients really makes a difference in this case.
5 tomatoes (use juicy tomatoes for extra sauce)
3 spring onions, green part only finely chopped
1 thumb-sized ginger, finely chopped
3 large cloves of garlic, finely chopped
1 fresh finger chilli (optional)
2 medium eggs
2 tablespoon groundnut oil or vegetable oil
2 tablespoon all purpose Kikkoman gf soy sauce (or light soy sauce)
3 tablespoon Sanchi gf soy sauce (dark soy sauce)
1 small/medium wok
- Finely chop the garlic and ginger and roughly cut the spring onion into 3 cm chunks.
- Place the wok and oil on a medium heat, then add the spring onion, ginger and garlic. Stir fry until the spring onion softens.
- In the meantime chop the tomatoes into 2 cm chunks.
- Move everything up to one side of the wok and crack in 2 eggs.
- Stir and scramble the eggs until cooked, then mix everything in the wok together.
- Add the soy sauce and chillies then cook for 2 minutes.
- Throw in the tomatoes and cook to a boil. Then reduce the heat to low and cook slowly for another 10 minutes.
- Serve and enjoy!