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Chinese Stir-Fried Tomatoes and Eggs

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    Chinese Stir-Fried Tomatoes and Eggs

    This is something I've NEVER encountered in a restaurant here in the US ... but it's an awesome example of home cooked comfort food from China. The photo and the recipe come to the Pit via The NY Times.

    Click image for larger version

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    Chinese Stir-Fried Tomatoes and Eggs
    Chinese, Eggs
    Cook Time: 20 minutes | Total Time: 20 min | Servings: 2 or 3 servings, with rice

    Ingredients:
    For the Egg Mixture:
    6 eggs
    1 teaspoon Kosher salt
    1/2 teaspoon sesame oil, toasted or dark
    1 tablespoon dry sherry (or Shaoxing rice wine)
    For the Cornstarch Slurry:
    1 teaspoon cornstarch
    2 tablespoons water
    1 teaspoon sugar
    2 tablespoons ketchup
    For the Tomatoes:
    1 pound tomatoes - beefsteak in season, other ripe tomatoes, or substitute a 14 1/2 ounce can of diced tomatoes in juice per pound of fresh
    For the Rest:
    4 tablespoons peanut oil (substitute vegetable oil)
    3 scallions, sliced
    1 teaspoon (1/4 inch) minced or finely grated ginger (about 1 tsp per 1/4-inch nub)
    Additional salt, sugar, and ketchup, as needed
    Steamed rice, for serving (sushi rice is best)

    Directions:
    Prepare the Egg Mixture:
    In a mixing bowl, beat the eggs well with salt, sesame oil and rice wine or sherry; set aside.
    In a small bowl, stir together the cornstarch and water until well combined, then stir in the sugar and ketchup; set aside. Prepare the Tomatoes, Ginger, and Scallions:
    If using fresh tomatoes, core and cut them into 1/2-inch wide wedges; set aside.
    Mince the Ginger; set aside.
    Slice the scallions; set aside.
    Put it all Together and Serve:
    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 to 3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce like 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.

    Notes:
    About the tomatoes: The recipe specifies ripe, in-season beefsteak tomatoes, but other versions of this recipe say that most any fresh tomato will do ... even if not perfectly ripe. Note that the canned option is specifically diced ... so probably best to avoid Italian-style stewed tomatoes (like San Marzano) in the can.



    #2
    Wow. That’s sounds delicious. I need to give it a shot.

    Comment

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