CHINESE TOMATO EGG STIR-FRY
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
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
SCRAMBLED EGG STIR-FRY
A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
- Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.81 milligram of sodium
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
PERFECT SCRAMBLED EGGS
Provided by Alton Brown
Time 10m
Number Of Ingredients 0
Steps:
- Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
- TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
- Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.
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CHINESE CHIVES & EGGS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (21)Total Time 15 minsCategory EggsCalories 420 per serving
- Crack the eggs into a large bowl, and add the sugar, salt, Shaoxing wine, white pepper, sesame oil and water. Beat the eggs for a good 30 seconds until you see a layer of small bubbles floating on the surface of the beaten eggs. Mix in the chives until combined. Now you are ready to cook.
- Heat a wok until it just starts to smoke, and then turn the heat down to medium low. Wait 10 seconds, and then add the oil. Coat the wok with oil using your spatula to swirl it around. The oil should be hot but not smoking when you add the egg mixture.
- Once you pour the eggs into the wok, flip and stir them slowly with a spatula, being careful not to let the eggs brown or firm up too much. Once the eggs are just cooked, they’re ready. Serve!
QUICK EGG STIR-FRY WITH PEPPERS - THE WOKS OF LIFE
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5/5 (10)Total Time 15 minsCategory EggsCalories 186 per serving
- Beat the eggs with 1 teaspoon Shaoxing wine, white pepper powder, sesame oil, and ¼ teaspoon salt. Set aside.
- Heat a dry, clean wok over medium heat. Without adding any oil, dry fry the peppers for 3-5 minutes to blister and soften them. Transfer to a dish, and set aside.
- Increase the heat to high. Add 2 tablespoons of oil to coat the bottom of the wok. Immediately add the egg. Cook until the eggs are solid, yet still soft. Transfer to a dish (separate from the peppers).
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Cook the garlic for 20 seconds. Stir in the peppers. Immediately add the light soy sauce, 1/8 teaspoon salt, and sugar. Stir and mix well.
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