📝 About This Recipe
A cornerstone of Chinese home cooking, this Beijing-style classic balances the bright acidity of vine-ripened tomatoes with the velvety richness of soft-scrambled eggs. This dish is a masterclass in 'umami'—utilizing the natural juices of the fruit to create a luscious, savory gravy that begs to be spooned over steamed rice. It is the ultimate comfort food, representing the heart of Northern Chinese domestic life in every vibrant, golden-red bite.
🥗 Ingredients
The Egg Base
- 4 pieces Large organic eggs (at room temperature)
- 1/2 teaspoon Shaoxing rice wine (to remove any gamey egg scent)
- 1/4 teaspoon Toasted sesame oil (whisked into the eggs for fragrance)
- 1/4 teaspoon Kosher salt (for the egg mixture)
The Vegetables
- 3-4 medium Roma or vine-ripened tomatoes (cut into 1-inch irregular wedges)
- 2 stalks Scallions (whites and greens separated; finely chopped)
- 1 teaspoon Fresh ginger (peeled and finely minced)
- 2 pieces Garlic cloves (thinly sliced)
The Seasoning Sauce
- 1-2 teaspoons Granulated sugar (essential to balance tomato acidity)
- 1 teaspoon Light soy sauce (for depth of flavor)
- 1 tablespoon Tomato ketchup (secret ingredient for color and body)
- 2 tablespoons Water (to help create the sauce)
- 1/2 teaspoon Cornstarch (mixed with the water to thicken)
- 3 tablespoons Neutral cooking oil (such as grapeseed or vegetable oil)
👨🍳 Instructions
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1
Crack the eggs into a medium bowl. Add the Shaoxing rice wine, 1/4 teaspoon salt, and a dash of sesame oil. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
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2
Prepare the tomatoes by cutting them into wedges. If the skins bother you, you can blanch them first, but in Northern style, the skins are usually left on for texture.
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3
Heat a wok or large non-stick skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat the surface. Wait until the oil is shimmering and just starting to smoke.
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4
Pour the egg mixture into the center of the wok. Let it set for 5 seconds, then use a spatula to gently push the cooked edges toward the center. Cook until the eggs are 80% set—they should still look slightly wet and fluffy.
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5
Immediately remove the eggs from the wok and set them aside on a clean plate. Do not overcook them at this stage as they will return to the pan later.
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6
Wipe the wok clean if necessary. Add the remaining 1 tablespoon of oil. Toss in the scallion whites, minced ginger, and sliced garlic. Stir-fry for 30 seconds until fragrant.
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7
Add the tomato wedges to the wok. Increase the heat to high. Stir-fry for 2-3 minutes, pressing down on the tomatoes with your spatula to help them release their juices.
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8
Add the sugar, light soy sauce, and ketchup. Stir well to coat the tomatoes. The sugar is key here; it transforms the dish from savory to sweet-savory.
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9
Pour in the water-cornstarch slurry. Let the mixture simmer for 1 minute until the tomatoes have softened significantly and the sauce has thickened into a glossy gravy.
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10
Return the cooked eggs to the wok. Use your spatula to break the eggs into large, bite-sized chunks, folding them gently into the tomato sauce.
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11
Cook for another 30-60 seconds just until the eggs are heated through and have absorbed some of the tomato juice.
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12
Turn off the heat. Toss in the scallion greens for a pop of color and freshness. Transfer to a shallow bowl and serve immediately while steaming hot.
💡 Chef's Tips
Use the ripest tomatoes you can find; if they are out of season, add an extra tablespoon of ketchup to boost the flavor. Don't be afraid of the sugar! Northern Chinese cuisine uses sugar as a flavor enhancer to balance the natural malic acid in tomatoes. Ensure your wok is very hot before adding the eggs to achieve that 'puffy' texture known as 'Gong Bao' style. Avoid over-scrambling the eggs into tiny bits; large, soft clouds of egg hold the sauce much better.
🍽️ Serving Suggestions
Serve over a large bowl of steaming hot Jasmine rice to soak up the golden gravy. Pair with a side of blanched bok choy or garlicky smashed cucumbers for a balanced meal. This dish also works beautifully as a topping for plain wheat noodles (La Mian). A crisp glass of chilled Riesling or a simple cup of Jasmine tea cuts through the richness perfectly.