Chinese Stir Fried Tomatoes And Eggs Recipes

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CHINESE STIR-FRIED EGG AND TOMATO



Chinese Stir-Fried Egg and Tomato image

This is one of the most traditional Chinese recipes that happens to be vegetarian. You will never go wrong with egg and tomato combination.

Provided by Healthykitchen4workingmom

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 2

Number Of Ingredients 6

1 tablespoon canola oil
3 large eggs
2 green onions, chopped
3 medium tomatoes, cut into 1-inch wedges
½ teaspoon salt
½ teaspoon white sugar

Steps:

  • Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
  • Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 10 g, Cholesterol 279 mg, Fat 14.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 2.9 g, Sodium 698 mg, Sugar 6.8 g

CHINESE TOMATO EGG STIR-FRY



Chinese Tomato Egg Stir-fry image

This 10-minute Chinese tomato egg stir-fry is a dish you'll find on many Chinese home dinner tables. It's fast, easy, cheap, and delicious. And vegetarian!

Provided by Sarah

Categories     Main Course

Time 10m

Number Of Ingredients 10

4 small to medium tomatoes ((about 500 g, 1 pound))
1 scallion
4 eggs
3/4 tsp salt ((divided, or to taste))
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil ((divided))
2 tsp sugar
1/4-1/2 cup water

Steps:

  • Start by cutting tomatoes into small wedges and finely chop the scallion.
  • Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
  • Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
  • Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
  • Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
  • Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!

Nutrition Facts : Calories 333 kcal, Carbohydrate 6 g, Protein 11 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 327 mg, Sodium 925 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHINESE STIR-FRIED TOMATOES AND EGGS



Chinese Stir-Fried Tomatoes and Eggs 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

Time 20m

Yield Serves 2 or 3, with rice

Number Of Ingredients 12

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, 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

STIR FRY TOMATO AND EGGS



Stir Fry Tomato and Eggs image

Scrambled eggs together with chopped tomatoes is a favorite in our family. This is an extremely easy dish that is delicious and quick to prepare. Serve with rice.

Provided by SONGEUR9

Categories     Breakfast and Brunch     Eggs

Time 15m

Yield 4

Number Of Ingredients 5

2 tablespoons vegetable oil
6 eggs, beaten
1 green onion, chopped
2 large tomatoes, cut into thin wedges
salt to taste

Steps:

  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 4.4 g, Cholesterol 279 mg, Fat 14.5 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 148.9 mg, Sugar 3.1 g

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