Sichuan Tomato and Egg Stir-Fry with Chilli Bean Paste
ChineseChinese RecipesDesi eggsEasy
The classic Chinese tomato and egg stir-fry given a Sichuan twist with chilli bean paste — sweet, tangy and gently spicy.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 4 eggs
- 3 tomatoes, cut into wedges
- 1 tbsp chilli bean paste (doubanjiang) or 1 tsp red chilli paste
- 1 tsp sugar
- 1/2 tsp salt
- 2 spring onions, chopped
- 2 tbsp oil
- 1 tsp soy sauce
Method
- Beat the eggs with salt.
- Heat oil in a pan and scramble the eggs until just set, then remove.
- Fry the chilli bean paste for 30 seconds.
- Add the tomatoes and cook for 3 minutes until soft.
- Add sugar and soy sauce, return the eggs and toss gently.
- Garnish with spring onions and serve with rice or roti.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)12 g
Fat (estimate)15 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set. Allergens: egg, soy, wheat (bean paste may contain wheat). Substitute: use red chilli paste if chilli bean paste is not available. Nutrition figures are estimates only, based on standard per-egg values.