Chinese Tomato And Egg Recipes

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TOMATO EGGS RECIPE (CHINESE STYLE)



Tomato eggs recipe (Chinese style) image

Tomato eggs (蕃茄炒蛋/ 西红柿炒蛋) is home-cooked comfort food popular in Chinese families. It is a quick and easy dish that you can get onto the dining table in 15 minutes.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 12

2 tomatoes (8 oz or 250g)
1/4 tsp of salt
1 tbsp of ketchup
2 tsp of sugar
2 tbsp scallion (white sections, thin rings)
2 tbsp water
4 eggs
1/4 tsp of salt
1/4 tsp of ground white pepper
1 tsp of cornstarch mix with 2 tbsp of water (cornstarch slurry)
2 tbsp of scallion (green section, thin rings)
2 tbsp of cooking oil

Steps:

  • Cut the scallion into thin rings and separate the green and white sections.
  • Cut the tomatoes into small dices.
  • Saute the white section scallion in oil. Then add the remaining ingredients in A, Cook for 2 minutes. Add the cornstarch slurry. Remove.
  • Mix the ingredient in B. Pour into a pan with some oil over medium heat. Stir until it becomes half-cooked scrambled eggs.
  • Return the tomatoes to the pan. Add some green scallion, Have a quick mix and dish out. Garnish with more green scallion.

Nutrition Facts : Calories 324 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 809 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CHINESE TOMATO EGG STIR-FRY



Chinese Tomato Egg Stir-fry image

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

4 small to medium tomatoes ((about 500 g, 1 pound))
1 scallion
4 eggs
3/4 tsp salt ((divided, or to taste))
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
3 tbsp vegetable oil ((divided))
2 tsp sugar
1/4-1/2 cup water

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

CHINESE STIR-FRIED EGG AND TOMATO



Chinese Stir-Fried Egg and Tomato image

This is one of the most traditional Chinese recipes that happens to be vegetarian. You will never go wrong with egg and tomato combination.

Provided by Healthykitchen4workingmom

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 2

Number Of Ingredients 6

1 tablespoon canola oil
3 large eggs
2 green onions, chopped
3 medium tomatoes, cut into 1-inch wedges
½ teaspoon salt
½ teaspoon white sugar

Steps:

  • Heat oil in a large skillet over medium-high heat. Add eggs and green onions. Cook and stir until eggs are nearly set, about 10 seconds. Immediately scrape eggs into a bowl.
  • Add tomatoes to the skillet. Saute, stirring occasionally, until juices are released and tomatoes are slightly wilted, about 5 minutes. Add salt and sugar; stir to mix well. Return eggs to skillet and cook, stirring occasionally, until eggs are set, 2 to 3 minutes.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 10 g, Cholesterol 279 mg, Fat 14.9 g, Fiber 2.6 g, Protein 11.3 g, SaturatedFat 2.9 g, Sodium 698 mg, Sugar 6.8 g

CHINESE STIR-FRIED TOMATOES AND EGGS



Chinese Stir-Fried Tomatoes and Eggs image

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

6 eggs
Kosher salt
1/2 teaspoon sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons ketchup
1 pound beefsteak tomatoes in season, or 1 14.5-ounce can of diced tomatoes in juice
4 tablespoons vegetable oil
3 scallions, sliced
1 teaspoon minced ginger (from about 1/4-inch nub)
Steamed rice, for serving

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

CLASSIC CHINESE TOMATO AND EGGS



Classic Chinese Tomato and Eggs image

This is a Chinese national dish...every family has their own recipe. This is my recipe and it's best with white rice! It's super easy and never lets you down!

Provided by Xiwen Jiao

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 2

Number Of Ingredients 5

3 eggs, beaten
1 teaspoon salt
4 tablespoons peanut oil
2 beefsteak tomatoes, quartered
1 tablespoon white sugar

Steps:

  • Season beaten eggs with salt.
  • Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet; cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes; stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.
  • Stir in sugar to dissolve; add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 12.6 g, Cholesterol 279 mg, Fat 34.8 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.9 g, Sodium 1275.1 mg, Sugar 10.7 g

CHINESE TOMATO AND EGG



Chinese Tomato and Egg image

Tomato and egg served over rice is a Chinese staple. You can easily omit the pork to make this vegetarian. This recipe is from my mom, who grew up in Guangzhou.

Provided by Samantha Li

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 4h32m

Yield 6

Number Of Ingredients 11

½ pound boneless pork loin, cut into thin strips
2 tablespoons soy sauce
1 tablespoon brandy
1 teaspoon white sugar
1 tablespoon cornstarch
4 eggs
2 teaspoons salt
½ cup canola oil, divided
8 large tomatoes, cut into chunks
1 teaspoon white sugar
2 bunches green onions, chopped

Steps:

  • Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
  • Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
  • Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 18.3 g, Cholesterol 142.3 mg, Fat 25.9 g, Fiber 4.9 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 1159.9 mg, Sugar 9.9 g

CHINESE EGGS AND TOMATOES



Chinese Eggs and Tomatoes image

This classic Chinese dish is so simple, but full of flavor! It's one of my favorites, and I order it with nearly every meal in China. You can have this as a side dish, or even a main dish over rice. There are a few different ways to make this; but this way is my personal favorite. Don't be afraid to throw in some ground pork, cumin seeds, more or less eggs or tomatoes, etc. I will frequently drizzle sesame oil on top of the finished dish.

Provided by Mrs.R

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

3 large eggs, beaten
green onion, chopped
1 teaspoon oil
1 tomatoes, sliced, seeds removed
salt, to taste
1 teaspoon sugar

Steps:

  • Scramble the eggs in a non-stick pan, keeping them fairly chunky.
  • When eggs are just about done, remove from the skillet and set aside.
  • Add the oil to the skillet, and cook the tomatoes for a few minutes.
  • Add salt and sugar to the tomatoes.
  • Put the eggs back in the skillet, and mix everything together.
  • Voila!

EGG WITH TOMATOES: CHINESE HOME-STYLE



Egg with Tomatoes: Chinese home-style image

The first dish my Mom taught me. Since I imigrated to North America, I've tasted numerous omelets, scramble eggs, poached eggs, but this egg dish is unique in its own and is still my all time favorite. Enjoy.

Provided by MooseCall

Categories     Chinese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

2 tomatoes, diced
4 free range eggs
olive oil
1 teaspoon sesame oil
2 teaspoons rice vinegar
1 teaspoon cornstarch
green onion, chopped,separate the ",white",and ",green",parts
salt and pepper

Steps:

  • Beat eggs together; season with salt and pepper, and add the"white" part of the green onion and sesame oil.
  • Mix well.
  • Add oil to the pan; turn up the heat.
  • Add the egg mixture.
  • break the egg into pieces.
  • Toss and cook until the eggs are almost done.
  • less then 2 min
  • Take out the egg.
  • Add more olive oil to the pan and cook the tomatoes.
  • Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
  • Put the egg mixture back to the pan.
  • Add the"green" part of the green onion.
  • In a little bowl, mix corn starch with aliitle more than 1 tsp of water
  • Toss.
  • Serve hot.

Nutrition Facts : Calories 95, Fat 6, SaturatedFat 1.7, Cholesterol 186, Sodium 74.1, Carbohydrate 3.4, Fiber 0.7, Sugar 1.8, Protein 6.8

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