Our spin on this simple Chinese classic, with scrambled egg and tender tomatoes in a sweet and savory stir-fry.
Tomato and egg stir-frystir-fry
- ⅔ cup (120g) JUST Egg
- 1 medium tomato, plum or roma
- ½ teaspoon (2g) sugar
- ¼ teaspoon (1g) salt
- 1 teaspoon (5g) Sriracha chili sauce
- 1 green onion, sliced
- Oil, for stir-frying
01 / 03
Scramble the JUST EggEgg
Heat a non-stick wok or skillet over medium heat and add 1 teaspoon of oil. Pour in the JUST Egg and scramble like an egg. Stir occasionally to redistribute the liquid, while still letting the JUST Egg set into large, soft chunks. Once nearly cooked through, but still soft, remove from skillet and set aside.
02 / 03
Cook down the tomatotomato
Chop the tomato into ¾-inch wedges. Return wok or skillet to the heat, increase to medium-high, and add a little more oil. Add the tomato and cook down until softened considerably. Sprinkle in the salt, sugar and Sriracha chili sauce.
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Mix in the cooked JUST Egg. Gently stir to combine and heat everything through. Transfer to a serving dish and sprinkle with sliced green onion. Serve, with rice.
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This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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