eggs with tomatoes and fungus

How to Make Stir-Fried Tomato, Black Fungus, and Egg

Stir-fried tomato, black fungus, and egg is a quick, nutritious, and flavorful Chinese dish loved for its balance of textures and umami. Here’s a simple step-by-step guide.

Ingredients:

- 2 ripe tomatoes, cut into wedges

- 50g dried black fungus, soaked and sliced

- 3 eggs, lightly beaten

- 2 cloves garlic, minced

- 1 tbsp cooking oil

- Salt, 1 tsp sugar, 1/2 tsp soy sauce (optional)

- Green onions for garnish

Steps:

1. Prepare the eggs: Heat 1/2 tbsp oil in a wok over medium heat. Pour in the beaten eggs, scramble until set, then remove and set aside.

2. Stir-fry aromatics: Add the remaining oil to the wok. Sauté minced garlic until fragrant, about 30 seconds.

3. Cook black fungus: Add sliced black fungus and stir-fry for 2–3 minutes until slightly tender.

4. Add tomatoes: Toss in tomato wedges. Cook for 3–4 minutes until they soften and release juices.

5. Combine and season: Return the scrambled eggs to the wok. Add salt, sugar, and soy sauce (if using). Stir-fry for 1 minute until everything is well-coated.

6. Garnish and serve: Sprinkle with chopped green onions. Serve hot with steamed rice.

This dish is a perfect blend of sweet tomatoes, crunchy black fungus, and savory eggs, ready in under 20 minutes! Enjoy this versatile recipe that’s both healthy and delicious.