I don’t think there are people doesn’t like tomato egg stir fry. It is good anytime of the day, super quick to make, and it always gives me comfort and nostalgic feeling.
I love the simple one, just tomato, egg, and garlic, but I often make this one with cucumber as well. I like that cucumber adds crunchy texture and extra colors to the dish.
Cucumber is mostly used fresh as salad or pickle but it is also nice in quick cooking like stir fry.
Salting cucumbers then squeezing excess water before stir fry keeps crunchy texture of cucumbers and it avoids the stir fry gets watery.
Don’t forget folding fresh shiso leaves and generous amount of freshly ground black pepper at the end. These are great accents when you eat with steamed white rice!
Tomato, Egg, and Cucumber Stir Fry
Servings 2 servings
Ingredients
- 4 ounces Japanesecucumber or English cucumber
- 6 ounces tomato (1 medium tomato)
- 3 whole eggs, large
- 1 teaspoon sake
- 1/2 teaspoon kosher salt, plus more to taste see note
- Ground white pepper
- 2 tablespoons canola oil, divided
- 1 garlic clove, minced
- 1 green onion, minced
- 1/2 teaspoon minced ginger
- Freshly ground black pepper
Instructions
- Cut cucumber in half lengthwise. Place it cut side down, cut it diagonally into about 3/8 inch thick. Sprinkle kosher salt; let stand 10 to 15 minutes. Gently Squeeze excess water of cucumber. Cut tomato into 6 wedges. Beat eggs with sake, salt, and white pepper.
- Heat a wok or a saute pan over high heat. When it is hot, add 1 tablespoon of canola oil. Pour the beaten egg; scrape the side and bottom of egg as they curdle into center to cook large pieces of scrambled egg. Stop cooking half way, half of egg should still remain liquid; remove it from wok and set aside on a plate.
- Wipe the wok to clean and pour a remaining tablespoon of canola oil over medium heat. Add garlic, green onion, and ginger;cook until softened and fragrant but not colored. Add tomatoes and cucumbers; cook until they are heated through. Season with salt and black pepper. Put back the egg and stir fry gently until they are cooked and combined with tomatoes and cucumbers. Fold shiso leaves. Season to taste with salt if needed. Serve with freshly ground black pepper on top.
Notes
I use Diamond Crystal Kosher Salt. If using Morton Kosher Salt, table salt, or fine sea salt, reduce the amount by half and adjust seasoning to taste.
I was desperate to cook my Persian cucumbers and tomatoes that were slowly going bad. This recipe was delicious and was super easy to make and customize based on what I already had on hand. I doubled the egg and added rice to make it a more filling entree. Thanks for sharing this!
Thank you so much for making it! It’s the best time to make the dish!
Misa