1 - You can use chicken broth in place of the chicken bouillon powder.
2 - Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:
Slice the tomatoes in half.
3 - Remove the tough stem from each half that connects to the vine.
4 - Cut each half into equal thirds (you’ll get 6 slices from each tomato).
5 - Make the soft scrambled eggs:
In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs.
Chinese Tomato Egg Stir Fry | Taste Board
6 - Turn the heat to medium.
7 - Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.
8 - Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes.
9 - Remove the eggs to a plate and, if needed, wipe out the pan.
10 - Stir-fry the tomatoes and seasonings:
Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes.
11 - Add the chicken bouillon powder, sugar, and white pepper.
12 - Toss until combined and the sugar and bouillon have dissolved, about 1 minute.
13 - Add eggs, stir-fry, and garnish:
Add the eggs back to the pan with the tomatoes.
14 - Stir-fry for about 2 minutes to heat through and combine.
15 - Taste, adding salt only if needed.
16 - Sprinkle with the green onions and serve with steamed rice.
