Egg, Tomato & Zucchini Stir-Fry
番茄西葫芦炒蛋 · Vegetarian · Quick · Healthy
Ingredients
- eggs — 3 large
- tomato — 1 large, cut into wedges
- zucchini — 1 small, halved and sliced
- cooking oil — 2 tbsp
- salt — 1/2 tsp
- sugar — 1/4 tsp
- scallions — 1 stalk, chopped
Steps (beginner-friendly)
- Beat the eggs with a pinch of salt.
- Heat 1 tbsp oil over medium-high heat, scramble the eggs 1 minute until just set, and remove.
- Add the remaining oil and the zucchini; stir-fry 2 minutes until it softens and gets golden spots.
- Add the tomato wedges and cook 2 minutes until they soften and release juice.
- Season with salt and sugar.
- Return the eggs and toss 30 seconds so they soak up the juices.
- Finish with scallions and serve.
Tip: Cook the zucchini until it has golden spots; that's where the sweetness comes from.
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