China · Home-style
Stir-Fried Zucchini with Egg
Zucchini simmered with tomato until soft and juicy, folded through softly scrambled egg. Light, quick and faintly sweet.
Zucchini is an overseas vegetable that arrived with the trade routes and became ordinary on Chinese tables within a generation, especially in the northwest where it grew well and cheaply. The method here is closer to braising than stir-frying, and it takes a few quiet minutes on a low flame. That patience is what lets the zucchini soften without the egg drying out around it.
Ingredients
- zucchini500 g
- tomato100 g
- eggs3 pieces
- cooking oilExact
- salt6 g
Directions
- 1
Wash the tomato and cut it into small pieces.
- 2
Wash the zucchini and cut it into diamonds about 4 cm on a side.
- 3
Crack three eggs into a bowl, beat them until even and set aside.
- 4
Heat the wok and add 5 to 10 ml of oil.
- 5
Pour in the egg and stir until it sets, then break it into pieces with the spatula, turn out into a bowl and set aside.
- 6
Add 5 to 10 ml of oil to the wok, add the tomato and fry until soft.
- 7
Add the zucchini and toss to combine, add 6 g of salt, turn the heat down and let it cook for 4 to 5 minutes.
- 8
Return the egg to the wok and stir over medium heat for 15 seconds.
- 9
Turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.