CHINESE STIR-FRIED TOMATOES AND EGGS RECIPE - NYT COOKING
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
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
STIR-FRIED EGG AND TOMATO RECIPE RECIPE | EPICURIOUS
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of Chinese home cooking.
Provided by Genevieve Ko
Total Time 15 min
Cook Time 15 min
Yield Makes 4 (main course) servings
Number Of Ingredients 6
Steps:
- Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
- Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.
More about "stir fried egg and tomato recipes"
CHINESE STIR-FRIED TOMATOES AND EGGS RECIPE - HOW TO MAKE ...
From delish.com
Reviews 5
Total Time 20 minutes
Category dairy-free, low-cost, vegetarian, weeknight meals, dinner, lunch, main dish, side dish
Cuisine Chinese
- In a medium bowl, whisk together eggs, a pinch each of salt, black pepper, and white pepper. In a large nonstick or cast-iron skillet over medium heat, heat oil. Add whisked eggs and use a spatula to form large curds, cooking until eggs are mostly cooked, 1 to 2 minutes. Transfer eggs to a bowl. Return skillet to medium heat, adding a touch more oil if pan is dry. Add garlic and stir until lightly golden, about 1 minute. Add tomatoes, ½ teaspoon salt, and sugar and increase heat to medium-high. Stirring occasionally, cook until tomatoes are soft and half-disintegrated and juices thicken slightly to a saucy consistency, about 5 minutes. Return eggs back into the pan, then remove from heat. Stir to thoroughly combine tomatoes and eggs. Serve over rice or noodles.
STIR-FRIED TOMATO AND EGG RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Light lunch
1. Heat a wok over high heat and add 1 tablespoon of oil. Add the tomatoes and fry for about 2 minutes until they start to soften. Add the salt, sugar, spring onions and ½ cup of water or stock. When the spring onions soften, stir through enough of the cornflour slurry to thicken the tomato mixture to a saucy consistency. Taste and adjust seasoning if necessary. Remove the tomato mixture from the wok and rinse the wok.
2. Return the wok to the heat and add the remaining oil. Add the beaten eggs and stir once every 15 seconds or so until they set to the texture of a loose omelette. Add the tomato mixture to the eggs and stir to combine. Taste and adjust the seasoning if necessary, then serve immediately.
Also try: Adam Liaw's bashed cucumber salad with black vinegar
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
STIR-FRIED TOMATO WITH SCRAMBLED EGGS RECIPE | SIDECHEF
From sidechef.com
Reviews 5
Total Time 900S
Category Weeknight Dinners, Pescatarian, Low-Carb, Vegetarian, 30 or Less, Kid-Friendly, Comfort Food, Easy, Budget-Friendly, Pantry-Friendly, Dairy-Free, Shellfish-Free, SideChef Original, Fish-Free, Stove, Peanut-Free, Tree Nut-Free
Cuisine Asian, Chinese
Calories 225 calories per serving
- Garnish with Scallion (to taste) and serve.
STIR FRIED EGGS, PRAWNS AND TOMATOES RECIPE | SIDECHEF
From sidechef.com
Reviews 5
Total Time 900S
Category Weeknight Dinners, Pescatarian, Low-Carb, Kid-Friendly, Easy, Quick and Easy, Dairy-Free, Full Meal, Gluten-Free, Soy-Free, Winter, Spring, Fish-Free, Peanut-Free, Tree Nut-Free, Classic
Cuisine Asian, Chinese
Calories 218 calories per serving
- Serve immediately and enjoy!
STIR FRIED EGGS AND TOMATOES - EASY STEP-BY-STEP RECIPE ...
From foodelicacy.com
CHINESE TOMATO EGG STIR-FRY, ????? - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE STIR-FRIED EGGS AND TOMATOES RECIPE
From seriouseats.com
STIR FRIED EGG AND TOMATO RECIPES
From tfrecipes.com
STIR-FRIED TOMATO AND EGG (????) – ADAMLIAW.COM
From adamliaw.com
STIR-FRIED EGG AND TOMATO RECIPE AND NUTRITION - EAT THIS MUCH
From eatthismuch.com
TOMATO EGG STIR FRY (????) - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
TOMATO AND EGG STIR-FRY (????) - RED HOUSE SPICE
From redhousespice.com
CHINESE STIR-FRIED TOMATO AND EGG (??????) RECIPE
From theminichef.com
TOMATO EGGS – HOW TO COOK (EASY CHINESE RECIPE)
From tasteasianfood.com
HOW TO MAKE CHINESE TOMATOES AND EGGS STIR FRY (????)
From m.youtube.com
TOMATO EGGS (STIR-FRIED EGGS AND TOMATOES) - RASA MALAYSIA
From rasamalaysia.com
STIR-FRIED TOMATO AND EGGS — CINNAMON SOCIETY
From cinnamonsociety.com
CHICHI'S CHINESE: STIR-FRIED TOMATO WITH EGGS
From seriouseats.com