Ji Dan Chao Xi Hong Shi Stir Fried Eggs Tomatoes Recipes

STIR-FRIED EGG AND TOMATO

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.

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.

JI DAN CHAO XI HONG SHI (STIR-FRIED EGGS & TOMATOES)

Steps:

• Beat the eggs and sesame oil together in a mixing bowl. Chop the green onions and slice the tomatoes into wedges.
• Heat the vegetable oil in a wok or frying pan over high heat until the oil is hot, then add the green onions and stir-fry for 30 seconds. Add the tomatoes, salt, and sugar and stir-fry for 1 minute.
• Pour in the egg mixture and let cook for 1 minute, then use your spatula to break the egg into pieces and stir-fry until the eggs set (about 2 more minutes). Sprinkle with a few chopped green onions and serve.

QIANG CHAO XI LAN HUA (SPICY STIR-FRIED BROCCOLI)

Steps:

• Wash broccoli, chop into florets, blanch in boiling water, and drain.
• Chop dried chilies into 1/2-cm segments.
• Heat empty wok over highest heat. Add oil and swirl to heat through. Add chilies and peppercorns and toss briefly until fragrant but not burned. Add broccoli and stir briefly. Add salt and MSG, toss, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishess--one per person.