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 BEEF WITH TOMATOES
Looks like a long recipe but, with a little preparation, this comes together so quick and is really comforting. Also a little beef goes a long way....... We hardly eat red meat anymore but this recipe would be the exception - lovely over boiled rice.
Provided by scimietta99
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the beef across the grain into thin slices approximately 1 1/2 inches long. Place the beef in a bowl, add the marinade ingredients and mix in with chopsticks, adding the cornstarch last. If you like, you can also add a bit of baking soda to tenderize the beef but it isn't vital. Marinate for 15 minutes.
- While the beef is marinating, prepare the vegetables. Slice the tomatoes into six equal pieces. Chop the onions into uniform sized pieces.
- Mix together the sauce ingredients and set aside.
- Heat wok and add oil. When oil is ready, add the beef. Stir-fry until it changes color, and is evenly cooked. Remove from the wok and set aside. Clean out the wok and add more oil. Saute the onions, and add the tomatoes. Add the sauce. Return the beef to the wok and mix together, bringing to the boil. You may want to add a little water at this step. Once thickened and boiling remove from heat and serve immediately. You can either add some green onion as a garnish. Serve hot over rice.
CHINESE BEEF AND TOMATOES
Make and share this Chinese Beef And Tomatoes recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
- Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.
- Cover and refrigerate 8 to 10 hours.
- In a large skillet or wok,heat oil.
- Add green pepper and onion saute for 2 minutes.
- Dissolve bouillon cube in boiling water.
- Add beef and marinate.
- Bring to boiling point.
- Reduce heat and simmer,covered for 8 minutes.
- Blend cornstarch with cold water.
- Stir into mixture in skillet.
- Cook and stir until thickened.
- Cut tomatoes into wedges; add to skillet;stir gently.
- Cover and simmer, just until tomatoes are hot,about 3 minutes.
- Serve hot over rice with scallions,if desired.
CLASSIC CHINESE TOMATO AND EGGS
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 Recipes Asian Chinese
Time 20m
Yield 2
Number Of Ingredients 5
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, Carbohydrate 12.6 g, Cholesterol 279 mg, Fat 34.8 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.9 g, Sodium 1275.1 mg, Sugar 10.7 g
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