Zhejiang-style Tomato and Egg Stir-Fry

Ingredients

In the original Greek dish, Strapatsada, the eggs are scrambled with tomatoes and feta cheese. However, in this Zhejiang adaptation, the feta cheese is omitted, and the eggs are cooked in a Zhejiang-style stir-fry with soy sauce, ginger, and garlic. This modification adds a distinct umami flavor and highlights the delicate taste of the eggs and tomatoes. We alse have the original recipe for Strapatsada, so you can check it out.

• 4 large eggs 4 large eggs
• 2 medium tomatoes, diced 2 medium tomatoes, diced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat (total, saturated): 11g, 2.5g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 8g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat.
3. 3.
   Add the grated ginger and minced garlic to the hot oil and stir-fry for 30 seconds until fragrant.
4. 4.
   Add the diced tomatoes to the wok and cook for 2-3 minutes until they start to soften.
5. 5.
   Push the tomatoes to one side of the wok and pour the beaten eggs into the other side.
6. 6.
   Gently scramble the eggs until they are almost cooked through.
7. 7.
   Mix the eggs with the tomatoes, breaking up any large pieces.
8. 8.
   Add the soy sauce, sugar, salt, and white pepper to the wok and stir-fry for another minute until the eggs are fully cooked and coated in the sauce.
9. 9.
   Remove from heat and garnish with fresh cilantro or green onions.
10. 10.
    Serve hot as a main course or side dish with steamed rice.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If they are not in season, you can use canned diced tomatoes as a substitute.
• Soy sauce — Use a light soy sauce for a milder flavor. If you prefer a stronger taste, you can use dark soy sauce instead.

Tips & Tricks

• For a touch of heat, add a pinch of dried chili flakes or a few slices of fresh chili pepper.
• Garnish with toasted sesame seeds for added texture and nuttiness.
• Serve with a side of steamed bok choy or stir-fried vegetables for a complete meal.
• You can add a splash of rice vinegar or lime juice for a tangy twist.
• Experiment with different herbs such as Thai basil or mint for a unique flavor profile.

Serving advice

Zhejiang-style Tomato and Egg Stir-Fry is best served hot as a main course or as a side dish alongside steamed rice. It pairs well with other Zhejiang dishes such as Dongpo Pork or Beggar's Chicken.

Presentation advice

To enhance the presentation, arrange the stir-fry in a shallow bowl and garnish with a sprig of fresh cilantro or green onions. The vibrant colors of the tomatoes and eggs will make the dish visually appealing.