Egg And Tomato Stir Fry Food

CHINESE STIR-FRIED EGGS AND TOMATOES

Steps:

• In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry chopped white scallions until fragrant.
• Add the tomatoes, and stir fry until the tomatoes soften and start to release juices. Press lightly on the tomatoes with your wok chan or spatula to release more juices, if desired.
• When tomatoes are soft enough, sprinkle sugar, rice vinegar, and light soy sauce. Give the tomatoes a good stir to mix well. Turn off the heat, dish out the tomatoes and the juices. Set aside.
• In a cleaned wok or skillet, add the remaining 3 tbsp oil. Heat over high heat until oil is very hot.
• Whip eggs vigorously with a fork or whisk for 10 to 15 seconds just before tipping into the hot oil. Let the eggs set slightly for a few seconds.
• Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks, to get nicer looking and chunkier streaks of scrambled egg. Just as eggs start to set, TURN OFF THE HEAT.
• Tip in the cooked tomatoes and juices, and give it a good toss for a few seconds to mix well.
• Lastly, add the remaining chopped scallions, and toss for a few seconds to mix well. Do a taste test, and add more salt or sugar to your liking.
• Dish out onto a serving plate. Serve hot.

TOMATO AND EGG STIR-FRY

Steps:

• Cut tomatoes into 1-inch (2.5 cm) pieces and place the juice, seeds, core and salt into a fine mesh sieve over a bowl to collect the juice but not the seeds.
• Whisk the tomato juice with the eggs.
• In a wok pan, heat sesame oil.
• Add doubanjiang and garlic and sauté until garlic is golden brown.
• Add egg and tomato juice mixture and stir-fry.
• Add sugar and chopped tomatoes and cook until heated through. Best served with a bowl of steamed white rice.

EGG AND TOMATO STIR FRY

Steps:

• Take a pan (or wok) and put it on medium high heat to dry water off of it, if there is any; If not, let the pan heat up a bit and put some oil in the pan so there is just enough to cover the bottom of the pan (about 2 1/2 - 4 tablespoons of oil).
• Wait about 3-4 minutes, put the CHOPPED green onions in the hot oil (if you put the onions in and the oil doesn't sizzle or sizzles very little, wait until the oil sizzles before stir frying) and stir fry just until its aroma permeates the air.
• Quickly pour the eggs into the pan in a circle, so that it is spread out in the pan.
• Allow the eggs to cook for 1-2 minute and then stir fry until the eggs are well done; Try to cut the eggs into small pieces with the spatula as you stir fry.
• Put the tomatoes in the pan and stir fry for 1-2 minutes.
• Put a few dashes of salt into the pan and stir fry again until the juice comes out of the tomatoes.
• Taste a small piece of egg to see if it is salty enough; If not add more salt; The amount of salt varies by taste and size of tomatoes and eggs; The dish will taste better with slightly more salt than what your accustomed to if you're eating this with white rice.
• Serve immediately, preferably with rice.

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

STIR FRY TOMATO AND EGGS

Steps:

• Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.