CHINESE TOMATO RECIPES RECIPES

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CHINESE TOMATO AND EGG RECIPE | ALLRECIPES



Chinese Tomato and Egg Recipe | Allrecipes image

Tomato and egg served over rice is a Chinese staple. You can easily omit the pork to make this vegetarian. This recipe is from my mom, who grew up in Guangzhou.

Provided by Samantha Li

Categories     Breakfast and Brunch    Eggs

Total Time 4 hours 32 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield 6 servings

Number Of Ingredients 11

½ pound boneless pork loin, cut into thin strips
2 tablespoons soy sauce
1 tablespoon brandy
1 teaspoon white sugar
1 tablespoon cornstarch
4 eggs
2 teaspoons salt
½ cup canola oil, divided
8 large tomatoes, cut into chunks
1 teaspoon white sugar
2 bunches green onions, chopped

Steps:

  • Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
  • Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
  • Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

Nutrition Facts : Calories 356.4 calories, CarbohydrateContent 18.3 g, CholesterolContent 142.3 mg, FatContent 25.9 g, FiberContent 4.9 g, ProteinContent 14.1 g, SaturatedFatContent 3.7 g, SodiumContent 1159.9 mg, SugarContent 9.9 g

CLASSIC CHINESE TOMATO AND EGGS RECIPE | ALLRECIPES



Classic Chinese Tomato and Eggs Recipe | Allrecipes image

This is a Chinese national dish...every family has their own recipe. This is my recipe and it's best with white rice! It's super easy and never lets you down!

Provided by Xiwen Jiao

Categories     World Cuisine    Asian    Chinese

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 5

3 eggs, beaten
1 teaspoon salt
4 tablespoons peanut oil
2 beefsteak tomatoes, quartered
1 tablespoon white sugar

Steps:

  • Season beaten eggs with salt.
  • Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet; cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes; stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.
  • Stir in sugar to dissolve; add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.

Nutrition Facts : Calories 396.8 calories, CarbohydrateContent 12.6 g, CholesterolContent 279 mg, FatContent 34.8 g, FiberContent 1.8 g, ProteinContent 10.7 g, SaturatedFatContent 6.9 g, SodiumContent 1275.1 mg, SugarContent 10.7 g

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