Skip to main content

Chinese stir-fried Tomatoes and Eggs ~ 蕃茄炒蛋


I've never tried this dish before until I went to China.  This is a home-style Chinese comfort food, inexpensive, tasty and quick to prepare.   It's like scrambled eggs with tomatoes and highlighted with a trickling of spring onions.  This dish is a perfect partner with steamed rice.




Chinese stir-fried Tomatoes and Eggs  ~  蕃茄炒蛋
Ingredients

  • 2 large eggs
  • 2 tomatoes, cut into cubes or sliced
  • 1/2 tsp chicken granules
  • 1/4 tsp cornstarch + 1/2 Tbsp water
  • Sesame oil
  • chopped spring onions
  • Tomato ketchup (optional)
  • Sea Salt and sugar to taste
Method
  1. Whisk the eggs, add in some sea salt.
  2. Heat up a pan with some oil, pour in the eggs, stir-fry, dish up.
  3. In the same pan, stir-fry the tomatoes, add some sea salt and half cup water, simmer.  Add in the chicken granules and cornstarch thickening.
  4. Mix in the eggs, test for taste.
  5. Drizzle on some sesame oil, add in the chopped spring onions.
  6. Dish out and serve.





Labels:

Comments

  1. TorviewtorontoApril 3, 2018 at 5:14 AM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe