Best 2 Chinese Stir Fried Tomatoes And Eggs Recipes
Indulge in a culinary journey to the vibrant streets of China with a delectable dish that embodies the essence of simplicity and flavor - Stir-fried Tomatoes and Eggs. This classic dish, cherished in homes and restaurants alike, tantalizes taste buds with its vibrant colors, irresistible aroma, and harmonious blend of sweet and savory notes.
At its core, this dish showcases the humble tomato, sliced into wedges and seared until bursting with juicy goodness. Eggs, beaten until light and fluffy, are then swirled into the pan, creating tender curds that dance amidst the tangy tomato sauce. The addition of aromatic ginger and garlic elevates the dish, adding depth and complexity to every bite.
While the basic recipe forms the foundation of this culinary delight, variations abound to suit diverse preferences. Some cooks enhance the dish with the addition of green bell peppers or onions, diced and sautéed until tender. Others incorporate a touch of heat, stirring in a spoonful of chili paste or a sprinkle of red pepper flakes. For a richer flavor profile, a splash of soy sauce or a drizzle of sesame oil can be added towards the end of cooking.
No matter the variation, Stir-fried Tomatoes and Eggs remains a versatile dish that shines as a main course or as a delightful accompaniment to steamed rice or noodles. Its simplicity and affordability have made it a staple in Chinese households, a testament to its enduring appeal.
So embark on this culinary adventure and discover the harmonious blend of flavors that make Stir-fried Tomatoes and Eggs a beloved dish, enjoyed across generations and cultures.
CHINESE STIR-FRIED EGG AND TOMATO
This is one of the most traditional Chinese recipes that happens to be vegetarian. You will never go wrong with egg and tomato combination.
Provided by Healthykitchen4workingmom
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
- Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 10 g, Cholesterol 279 mg, Fat 14.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 2.9 g, Sodium 698 mg, Sugar 6.8 g
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
Tips:
- Choose ripe tomatoes: Use ripe, flavorful tomatoes for the best results. Look for tomatoes that are evenly colored and free of blemishes.
- Use a well-seasoned wok: A well-seasoned wok will help prevent the eggs and tomatoes from sticking. If you don't have a wok, you can use a large skillet instead.
- Cook the eggs in thin ribbons: This will help them cook quickly and evenly.
- Add the tomatoes last: This will prevent them from overcooking and becoming mushy.
- Season to taste: Add soy sauce, salt, and pepper to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
Conclusion:
This classic Chinese dish is a quick and easy way to get your daily dose of vegetables. The tomatoes and eggs are a good source of vitamins and minerals, and the dish is also low in calories and fat. Serve it with rice or noodles for a complete meal.
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