Photography by Alana Dimou

I know tomato and egg might seem like an odd combination, but they go together so well in a stir-fry. Cheap, simple and full of nostalgia, this is a childhood dish that most Hong Kong mums cook at home. It can be tricky to achieve a good tomato flavour—you’re after a well-balanced sweet, savoury and tangy sauce to coat the fluffy eggs. When it is done well, it tastes great on a bed of steaming hot rice.

Serves 2

Instructions:

1. Cut each tomato in half lengthways, then cut each half into three slices.
2. Whisk together the eggs and salt in a bowl.
3. Heat a medium wok or non-stick frying pan over high heat until hot. Add 1 tablespoon of the oil, then reduce the heat to low and pour in the egg mixture. Cook, stirring, until the egg is nearly cooked. Transfer the scrambled egg to a bowl.
4. Wipe out the pan and return it to low heat. Add the remaining oil, then the onion and ginger and stir-fry for 30 seconds. Add the shallot and garlic and stir-fry for another 30 seconds. Toss in the tomato and stir-fry for another 2 minutes, then stir through the brown sugar. Add ½ cup of water and simmer for 3 minutes.
5. Pour in the ketchup and light soy sauce and cook for another 5 minutes. The tomato will start to release its juices, helping the mixture to form a sauce. Add the Worcestershire sauce and dark soy sauce, then the scrambled egg and stir for another 30 seconds. During this time the egg will finish cooking and thicken the sauce.
6. Remove from the heat, sprinkle with the spring onion and coriander and serve immediately.