Low Sodium Stir-Fried Tomato and Egg
Elevate your weeknight dinner game with this flavorful «Low Sodium Stir-Fried Tomato and Egg» recipe—a heart-healthy twist on a beloved Chinese comfort food. This quick and easy dish features the perfect balance of juicy, stir-fried tomatoes paired with tender scrambled eggs. Thanks to the use of low-sodium soy sauce and unsalted broth, it delivers all the umami without the extra salt, making it ideal for those watching their sodium intake. Subtly seasoned with garlic, green onions, and a splash of white vinegar, this recipe comes together in just 20 minutes, making it a speedy yet satisfyingly wholesome meal. Serve alongside freshly steamed rice for a complete and nutritious feast that’s light, delicious, and effortlessly comforting. Perfect for busy families and anyone craving a healthier take on classic stir-fry!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 medium Tomatoes
- 2 cloves Garlic
- 2 stalks Green onion
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon White vinegar
- 2 tablespoons Unsalted chicken or vegetable broth
- 2 tablespoons Neutral cooking oil (e.g., canola or avocado oil)
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 0.25 teaspoon Ground white pepper (optional)
Instructions
Crack the eggs into a medium bowl and whisk thoroughly until well combined. Set aside.
Cut the tomatoes into thick slices (about 1/2 inch). Mince the garlic. Thinly slice the green onions, separating the white parts from the green parts.
In a small bowl, combine the low-sodium soy sauce, white vinegar, and unsalted broth. In a separate tiny bowl, mix the cornstarch and water to create a slurry. Set both aside.
Heat 1 tablespoon of the neutral cooking oil in a non-stick skillet over medium heat. Pour in the whisked eggs and cook gently, stirring constantly, until softly scrambled and slightly set. Remove the eggs from the skillet and set aside.
Add the remaining 1 tablespoon of oil to the skillet over medium-high heat. Add the minced garlic and the white parts of the green onion and stir-fry until fragrant, about 30 seconds.
Add the sliced tomatoes to the skillet and stir-fry for 2-3 minutes until they soften and release their juices.
Pour the soy sauce, vinegar, and broth mixture over the tomatoes. Stir to combine and bring to a simmer. If you'd like a thicker sauce, stir in the cornstarch slurry and let it cook for 30 seconds until the sauce thickens.
Add the scrambled eggs back into the skillet. Gently toss to combine with the tomatoes, being careful not to break the eggs too much.
Season with a pinch of white pepper, if desired, and sprinkle the green parts of the green onion on top before serving.
Serve immediately with steamed rice or enjoy on its own.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
