When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for August 6th, 2009




Stir-Fry Eggs with Tomatoes

Chinese family style meals often include meats, seafood, eggs and vegetables. Stir-Fry Eggs with Tomatoes are a regular home cooked dish. When growing up in China, they were served for dinner once a week. These days, it’s a simple dish when your “scrambling” for dinner with only a few groceries on hand. Serve with steamed or boiled rice.

6 large eggs
6 Roman tomatoes (prefer the roman tomatoes, has less pulps)
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sugar
2 teaspoons sesame oil
½ teaspoon salt

In a small bowl, beat the eggs lightly and set aside. Wash and slice the tomatoes lengthwise in half. Cut each half of the tomato crosswise twice into ½ inch chunks. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the onions for a few seconds. Add the beaten eggs. Cook and stir until the eggs are almost firm for approximately 2 minutes. Add the tomatoes and stir-fry for about one minute. Add soy sauce, sugar, sesame oil and salt. Stir-fry for another minute and serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes

Related Posts with Thumbnails