Tomato and Egg Stir-fry (Todalbokkeum) – Hong Shao Dan Chao Fan
Simple and Delicious Chinese Home-style Tomato Egg Stir-fry Recipe
Try making the classic Chinese home-style dish ‘Hong Shao Dan Chao Fan’ at home! Also known as Suji’s Todalbokkeum, this dish is a perfect harmony of soft scrambled eggs and sweet and sour tomatoes. It’s ideal as a late-night snack or a side dish for rice, and a great recommendation when you have a low appetite. It’s especially perfect for those who find it difficult to eat plain tomatoes. The sweet aroma and glossy finish as it cooks will surely whet your appetite.
Main Ingredients- 1 medium tomato (approx. 270g)
- 2 eggs
- A little green onion
- 1 clove garlic
Seasoning & Spices- Pinch of salt
- Pinch of sugar
- A little cooking oil
- Pinch of pepper
- Pinch of basil (optional)
- Pinch of salt
- Pinch of sugar
- A little cooking oil
- Pinch of pepper
- Pinch of basil (optional)
Cooking Instructions
Step 1
First, wash the tomatoes thoroughly under running water. Make shallow cross-shaped cuts on the bottom part of each tomato. This will make peeling much easier.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add the scored tomatoes and blanch them for about 30 seconds to 1 minute, turning them gently. The key is to cook them just until the skin starts to peel.
Step 3
After blanching, briefly rinse the tomatoes in cold water to cool them down. Then, gently peel off the skin following the cuts you made. Remove the tough core, and cut the tomatoes into large, bite-sized pieces.
Step 4
Finely mince 1 clove of garlic and thinly slice a little green onion. Having your ingredients prepped beforehand makes the cooking process much smoother.
Step 5
Crack 2 eggs into a bowl and add about 2 pinches of salt. Whisk the eggs well with chopsticks or a whisk until the yolks and whites are fully combined. Be careful not to whisk too vigorously, as this can create too much foam.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Using enough oil is important to prevent the eggs from sticking and to ensure a soft texture.
Step 7
Once the oil is hot, pour in the beaten eggs. Use chopsticks to stir and scramble the eggs until they are cooked to a soft-scrambled stage, or semi-cooked. This is crucial for a tender texture. Avoid overcooking.
Step 8
As soon as the eggs are semi-cooked, remove them from the heat and transfer them to a separate bowl. This prevents them from overcooking and maintains their soft consistency.
Step 9
In the same frying pan used for the eggs, add the sliced green onions and minced garlic. Sauté over medium-low heat until fragrant, being careful not to burn the garlic, as burnt garlic can taste bitter.
Step 10
Once the aromatics are fragrant, add the chopped tomatoes. Season with a pinch of salt and sugar. Stir-fry over medium heat until the tomatoes soften and become saucy, taking care not to let them burn. The natural juices released from the tomatoes will form the sauce.
Step 11
When the tomatoes have softened, add the semi-cooked eggs back into the pan. Gently stir with chopsticks to mix them evenly with the tomatoes without breaking them apart. Ensure they are well combined without clumping.
Step 12
Finally, sprinkle a pinch of pepper and basil (optional) and stir briefly to combine. The tomato and egg stir-fry is now complete! Basil adds an extra layer of flavor, but it’s delicious even without it. Serve hot over rice or enjoy as is.
