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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)

Posts Tagged ‘Tomatoes’

26

Jul

2011

Beef with Tomatoes

This tasty dish evolved after receiving numerous requests in my California restaurant. Tip: Be certain that the tomatoes are very firm otherwise the dish becomes too juicy.

beef-and-tomatoes

1 pound beef loin top sirloin steak
1 pound fresh ripe but firm Roman tomatoes (about 5 or 6)
4 oz yellow onion (about half medium size)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
¼ teaspoon salt

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root

Preparation:
Trim any extra fat from the steaks. Cut the steak into 1 ½ inch wide pieces. Slice beef pieces against the grain into ¼ inch thick pieces. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter in half, crosswise (each tomato cuts into 8 chunks). Cut onion into 1 inch chunks. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Add tomatoes, stir and mix well for a few seconds. Add 1 teaspoon sesame oil and ¼ teaspoon salt. Cook and stir for another two minutes until the tomatoes are slightly cooked and beef is tender. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


6

Aug

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

Preparation:
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

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