Tomato and Egg Stir-fry with Seasonal Vegetables
ID: a7a394c5...
An upgrade to the classic tomato and egg stir-fry, incorporating broccoli, baby corn, and wood ear mushrooms for a colorful and texture-rich dish. The sweet and tangy sauce perfectly coats the fluffy eggs and crisp vegetables. Simple to prepare, nutritionally balanced, and pairs perfectly with rice.
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🍳 Cooking Flow
1. Wash and cut the ingredients, beat the eggs, and prepare the starch slurry. → 2. Heat oil over high heat and stir-fry the beaten eggs until slightly browned and fragrant, then set aside. → 3. Sauté garlic slices and tomato chunks over medium heat, add water, baby corn, and broccoli, then cover and steam for 2 minutes. → 4. Open the lid, add wood ear mushrooms, salt, rock sugar, and ketchup to season. → 5. Return the eggs to the pan, stir to coat with the sauce, drizzle in the starch slurry, stir-fry over high heat, and serve.
Cooking Steps
Brief Cooking Order
1. Wash and cut the ingredients, beat the eggs, and prepare the starch slurry. → 2. Heat oil over high heat and stir-fry the beaten eggs until slightly browned and fragrant, then set aside. → 3. Sauté garlic slices and tomato chunks over medium heat, add water, baby corn, and broccoli, then cover and steam for 2 minutes. → 4. Open the lid, add wood ear mushrooms, salt, rock sugar, and ketchup to season. → 5. Return the eggs to the pan, stir to coat with the sauce, drizzle in the starch slurry, stir-fry over high heat, and serve.
Introduction
An upgrade to the classic tomato and egg stir-fry, incorporating broccoli, baby corn, and wood ear mushrooms for a colorful and texture-rich dish. The sweet and tangy sauce perfectly coats the fluffy eggs and crisp vegetables. Simple to prepare, nutritionally balanced, and pairs perfectly with rice.
Step 1
Remove the stem of the tomato and cut into chunks (cut half into 6 pieces, totaling 12 small pieces per tomato).
Step 2
Slice the baby corn diagonally in half and set aside.
Step 3
Cut the broccoli into appropriate florets, trimming any woody stems; cut larger wood ear mushrooms in half.
Step 4
Slice the garlic; crack the 4 eggs into a bowl and whisk briefly for about 10 seconds.
Step 5
Heat the pan over high heat for 10-15 seconds, add 2 tablespoons of oil and heat for 5 seconds, pour in the egg mixture, and stir-fry over high heat until slightly browned and fragrant, then set aside.
Ingredients List
Important Notes
💡 Wood ear mushrooms can be substituted with shiitake or shimeji mushrooms based on preference.
🍳 When stir-frying the eggs, don't aim for a scrambled egg texture; keeping the heat high to lightly brown the eggs will release a richer egg aroma.
⚠️ If you prefer not to use potato starch or cornstarch for thickening, you can add a little bit of okra during cooking for natural thickness, or simply skip the thickening step.
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