EGG WITH TOMATOES: CHINESE HOME-STYLE
The first dish my Mom taught me. Since I imigrated to North America, I've tasted numerous omelets, scramble eggs, poached eggs, but this egg dish is unique in its own and is still my all time favorite. Enjoy.
Provided by MooseCall
Categories Chinese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
- Mix well.
- Add oil to the pan; turn up the heat.
- Add the egg mixture.
- break the egg into pieces.
- Toss and cook until the eggs are almost done.
- less then 2 min
- Take out the egg.
- Add more olive oil to the pan and cook the tomatoes.
- Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
- Put the egg mixture back to the pan.
- Add the"green" part of the green onion.
- In a little bowl, mix corn starch with aliitle more than 1 tsp of water
- Toss.
- Serve hot.
Nutrition Facts : Calories 95, Fat 6, SaturatedFat 1.7, Cholesterol 186, Sodium 74.1, Carbohydrate 3.4, Fiber 0.7, Sugar 1.8, Protein 6.8
CHINESE STIR-FRIED TOMATOES AND EGGS
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
Provided by Francis Lam
Time 20m
Yield Serves 2 or 3, with rice
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams
CHINESE TOMATO EGG STIR-FRY
This 10-minute Chinese tomato egg stir-fry is a dish you'll find on many Chinese home dinner tables. It's fast, easy, cheap, and delicious. And vegetarian!
Provided by Sarah
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- Start by cutting tomatoes into small wedges and finely chop the scallion.
- Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
- Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
- Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
- Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
- Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!
Nutrition Facts : Calories 333 kcal, Carbohydrate 6 g, Protein 11 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 327 mg, Sodium 925 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
TOMATO EGGS RECIPE (CHINESE STYLE)
Tomato eggs (蕃茄炒蛋/ 西红柿炒蛋) is home-cooked comfort food popular in Chinese families. It is a quick and easy dish that you can get onto the dining table in 15 minutes.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 12
Steps:
- Cut the scallion into thin rings and separate the green and white sections.
- Cut the tomatoes into small dices.
- Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
- Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
- Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out. Garnish with more green scallion.
Nutrition Facts : Calories 324 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 809 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHINESE EGG-WHITE OMELET WITH TOMATOES
This light omelet is cooked in a wok.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Heat a wok, without its stand, over high heat for 1 minute. Add 1/2 teaspoon oil, swirling to coat sides of wok. When hot, 1 minute, add tomatoes. Quickly stir until they soften, 1 to 2 minutes. Set aside tomatoes and juices. Rinse wok with hot water; dry.
- In a medium bowl, whisk egg whites with 1 teaspoon salt until foamy, about 1 minute.
- Return wok to high heat for 1 minute and add 2 tablespoons oil. When the oil is hot, about 1 minute, scoop up some of it using a large spoon; hold this oil over wok while you pour the whites into wok; immediately pour hot oil onto whites. Cook 1 1/2 minutes. Do not stir; egg whites will puff up. Add tomatoes with their juices in a circular pattern. Continue to cook until eggs are cooked through, 1 to 3 minutes. Sprinkle with remaining salt. Slide out of wok onto a serving plate, cut into wedges, and serve.
CHINESE STIR-FRIED EGGS AND TOMATOES
Stir-fried eggs and tomatoes is possibly the easiest Chinese stir-fry dish you could make! The secret to a tasty and fluffy egg and tomato omelette lies in a light seasoning to add flavour, and whipping the eggs just before tipping into hot oil for super fluffy texture!
Provided by Celia Lim
Categories Egg & Tofu Recipes
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 235 kcal, Carbohydrate 7 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 186 mg, Sodium 448 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g
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