Stir-Fried Tomatoes and Eggs: A Chinese Comfort Dish
This beloved dish, a cherished recipe passed down from my mother, captures the essence of home-cooked Chinese cuisine. The delicate combination of fluffy scrambled eggs and juicy, slightly tangy tomatoes creates a comforting meal that's quick to prepare yet bursting with flavor. It's a nostalgic reminder of family dinners and a staple in many households across China. Ever since I emigrated to North America, I have savored various styles of egg-based dishes, but nothing quite compares to this harmonious blend. Serve it over rice or enjoy it on its own for a delightful experience that warms the heart.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
tomatoes
2 (diced)
free range eggs
4 (beaten)
olive oil
as needed (for cooking)
sesame oil
1 (teaspoon)
rice vinegar
2 (teaspoons)
cornstarch
1 (teaspoon)
green onion
to taste (chopped, separate the white and green parts)
salt
to taste
black pepper
to taste
Instructions
1
In a large bowl, beat the eggs until well combined. Season with salt and pepper, then stir in the white parts of the green onion and sesame oil. Mix thoroughly.
2
Heat a generous amount of olive oil in a non-stick pan over medium-high heat.
3
Pour in the egg mixture and allow it to sit for a few moments until the edges start to set, then gently break the eggs into smaller pieces using a spatula.
4
Continue to toss and cook the eggs for no more than 2 minutes, or until they are just set but still slightly soft. Remove the eggs from the pan and set aside.
5
In the same pan, add a bit more olive oil if necessary. Toss in the diced tomatoes and season with salt and pepper. Cook for 2-3 minutes until the tomatoes soften and release their juices.
6
Stir in the rice vinegar and continue to cook until you can smell the fragrant aroma of the tomatoes.
7
Return the cooked eggs to the pan and gently mix them with the tomatoes.
8
In a small bowl, mix the cornstarch with just over 1 teaspoon of water to create a slurry. Add this to the pan and toss everything together until well combined and slightly thickened.
9
Finally, toss in the green parts of the green onion and give it one last stir.
10
Serve hot over steamed rice or on its own, enjoying the comforting flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Stir-Fried Tomatoes and Eggs?
It is a cherished Chinese comfort dish that combines fluffy scrambled eggs with juicy, tangy tomatoes, often served over rice.
How many eggs are needed for this recipe?
The recipe calls for 4 free-range eggs.
How many tomatoes should I use?
You will need 2 diced tomatoes for this dish.
What type of vinegar is used in this Chinese comfort dish?
The recipe specifies using 2 teaspoons of rice vinegar.
What is the purpose of the cornstarch in this recipe?
Cornstarch is mixed with water to create a slurry that thickens the tomato juices into a sauce.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What type of oil is recommended for cooking the eggs?
Olive oil is used for cooking the eggs and tomatoes in the pan.
How do I prepare the green onions?
You should chop the green onions and separate the white parts from the green parts.
When should I add the white parts of the green onion?
The white parts of the green onion should be stirred into the beaten egg mixture before cooking.
When do I add the green parts of the green onion?
The green parts are tossed in at the very end of the cooking process for a final stir.
How long should I cook the eggs?
Cook the eggs for no more than 2 minutes until they are just set but still slightly soft.
How should the tomatoes be prepared?
The tomatoes should be diced before cooking.
What seasonings are used for the egg mixture?
The eggs are seasoned with salt, black pepper, and 1 teaspoon of sesame oil.
What heat setting should I use for the pan?
The recipe recommends using medium-high heat.
Is this a quick meal to prepare?
Yes, it is described as a quick meal that is bursting with flavor and perfect for a fast dinner.
Can I serve this dish with rice?
Yes, it is traditionally served hot over steamed rice.
How do I make the cornstarch slurry?
Mix 1 teaspoon of cornstarch with just over 1 teaspoon of water.
Should I cook the eggs and tomatoes together from the start?
No, you should cook the eggs first, remove them from the pan, cook the tomatoes, and then return the eggs to the pan.
How do I know when the tomatoes are ready?
The tomatoes are ready when they soften and release their juices, usually after 2-3 minutes.
Is sesame oil used for frying?
No, the sesame oil is stirred into the raw egg mixture for flavoring rather than used as the primary frying oil.
What kind of pan is best for this recipe?
A non-stick pan is recommended to prevent the eggs from sticking.
Is this a traditional recipe?
Yes, it is described as a cherished family recipe passed down from the author's mother and a staple in China.
How do I scramble the eggs for this dish?
Pour the mixture into the pan, let the edges set, and then gently break them into smaller pieces using a spatula.
What should the final consistency of the dish be?
The dish should be slightly thickened by the slurry and have a harmonious blend of eggs and juicy tomatoes.
Can I eat this dish on its own?
Yes, you can enjoy it on its own or serve it over rice.
What provides the tanginess in this dish?
The combination of tomatoes and rice vinegar provides the dish's characteristic tangy flavor.
Is this a vegetarian-friendly dish?
This dish contains eggs, so it is suitable for vegetarians who consume egg products.
How many ingredients are required in total?
There are 9 ingredients in total, including staples like salt and pepper.
When is the salt and pepper added to the tomatoes?
Salt and pepper are added immediately after tossing the diced tomatoes into the pan.
What is the primary flavor profile of this dish?
The flavor profile is a balance of savory eggs, juicy tomatoes, and a hint of tanginess and sesame aroma.