Chinese Scrambled Eggs With Tomatoes Recipes

CHINESE SCRAMBLED EGGS WITH TOMATOES

Steps:

• Cut the tomatoes into wedges.
• Lightly beat the eggs.
• Dump the corn starch in 1/3 cup of vegetable broth and mix until smooth.
• Heat half of the cooking oil in a frying pan.
• Pour in the eggs and, over medium-low heat, cook with constant stirring just until the edges are set but the center is still wet (see how to cook perfect scrambled eggs).
• Scoop out the eggs and move to a plate.
• Heat the remaining oil in the frying pan. Turn up the heat to medium.
• Saute the tomato wedges with half of the scallions. Sprinkle in the salt and pepper. Cook until the tomatoes are softened.
• Pour in the broth-starch solution. Cook, stirring, until thickened and clear. If the sauce appears too thick, pour in the remaining broth and stir until smooth. Taste and add more salt and pepper, IF needed.
• Add the eggs to the tomatoes. Stir gently. Cook just until heated through.
• Sprinkle the remaining scallions over the Chinese scrambled eggs with tomatoes before serving. It's good with bread or rice.

CHINESE STIR-FRIED TOMATOES AND EGGS

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.

EGG WITH TOMATOES: CHINESE HOME-STYLE

Steps:

• Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
• Mix well.
• Add oil to the pan; turn up the heat.
• Add the egg mixture.
• break the egg into pieces.
• Toss and cook until the eggs are almost done.
• less then 2 min
• Take out the egg.
• Add more olive oil to the pan and cook the tomatoes.
• Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
• Put the egg mixture back to the pan.
• Add the"green" part of the green onion.
• In a little bowl, mix corn starch with aliitle more than 1 tsp of water
• Toss.
• Serve hot.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

GRILLED TOMATOES AND SCRAMBLED EGGS, CHINESE-STYLE

Steps:

• Start a gas or a charcoal grill; fire should be moderately hot and the rack about 4 inches from heat source. Core tomatoes and cut each into 3 or 4 thick slices. Brush them with one tablespoon sesame oil and sprinkle with salt and pepper.
• Grill tomatoes, turning once, until they are soft but not mushy. As they cook, use tongs to remove and discard their skins. You should be able to lift them from grill with a spatula without their falling apart.
• While tomatoes cool, put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add garlic and ginger and cook just until they sizzle. In a bowl, beat together tomatoes and eggs.
• Add tomato-egg mixture to skillet and cook, stirring almost constantly, until mixture forms soft curds, 5 to 10 minutes. Stir in remaining sesame oil and soy sauce. Garnish, if you like, with scallions, and serve.