How To Make Chinese Tomato and Egg
This stir-fried dish of tomato and egg is a Chinese staple that’s often served on top of rice. You can omit the pork in this savory recipe.
Serves:
Ingredients
- ½lbpork loin,boneless, cut into thin strips
- 2tbspsoy sauce
- 1tbspbrandy
- 1tspwhite sugar
- 1tbspcornstarch
- 4eggs
- 2tspsalt
- ½cupcanola oil,divided
- 8large tomatoes,cut into chunks
- 1tspwhite sugar
- 2bunchesgreen onions,chopped
Instructions
-
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 for 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 for about 7 minutes until the tomatoes have softened.
-
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
- Calories: 344.10kcal
- Fat: 26.16g
- Saturated Fat: 3.96g
- Trans Fat: 0.08g
- Monounsaturated Fat: 14.74g
- Polyunsaturated Fat: 6.38g
- Carbohydrates: 13.83g
- Fiber: 3.49g
- Sugar: 7.79g
- Protein: 13.99g
- Cholesterol: 130.45mg
- Sodium: 785.31mg
- Calcium: 72.54mg
- Potassium: 787.34mg
- Iron: 2.00mg
- Vitamin A: 151.56µg
- Vitamin C: 35.39mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!