CHINESE TOMATO EGG RECIPES

Name: Chinese Stir-Fried Tomatoes and Eggs
Total time: 20 min
Yield: Serves 2 or 3, with rice
Cuisine: chinese
Ingredients: 6 eggs; Kosher salt; 1/2 teaspoon sesame oil; 1 tablespoon Shaoxing rice wine or dry sherry; 1 teaspoon cornstarch; 1 teaspoon sugar; 2 tablespoons ketchup; 1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice; 4 tablespoons vegetable oil; 3 scallions, sliced; 1 teaspoon minced ginger (from about 1/4-inch nub); Steamed rice, for serving

CHINESE STIR-FRIED TOMATOES AND EGGS RECIPE - NYT COOKING

Chinese Stir-Fried Tomatoes and Eggs Recipe - NYT Cooking image

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

Total Time 20 minutes

Yield Serves 2 or 3, with rice

Number Of Ingredients 12

Ingredients

6 eggs
Kosher salt
1/2 teaspoon sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons ketchup
1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
4 tablespoons vegetable oil
3 scallions, sliced
1 teaspoon minced ginger (from about 1/4-inch nub)
Steamed rice, for serving

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//schema.org, Calories 351, UnsaturatedFatContent 22 grams, CarbohydrateContent 13 grams, FatContent 28 grams, FiberContent 3 grams, ProteinContent 12 grams, SaturatedFatContent 4 grams, SodiumContent 676 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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

Ingredients

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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