Wednesday, 17 October 2012

Tomatoes with Eggs (Easy Chinese Recipes)

Tomatoes with Eggs 番茄煮蛋


3 to 4 tomatoes (medium)
2 cloves garlic, minced
2 eggs, whisked
1 Tbsp tomato ketchup
1/4 piece of raw sugar (or to taste)
1/2 cup water
a dash of salt

1 teaspoon light soy sauce
1/2 teaspoon corn flour
1 Tbsp water


  1. Cut tomatoes into pieces, rinse and deseed if you don’t like it being too sour.
  2. Whisk the eggs, add 2 to 3 teaspoons of water. It depends on how big the eggs are. Adding water into the whisked eggs would make them smoother after frying.
  3. Add oil on a highly heated wok, fry whisked eggs. Slightly stir and cook until 70% done, set aside. You need to toss them back to cook again, so don’t cook the eggs too long.
  4. Add 2 tablespoons of cooking oil on wok over medium heat. Sauté minced garlic until aromatic. Add tomatoes, sprinkle with salt to taste and stir well. Put in 1/2 cup of water and raw sugar, cook a short while until sugar is dissolved and tomatoes turn tender.
  5. Toss in the eggs. When all ingredients heat up again, add thickening to preferred consistency. Pour in a serving bowl, garnish with chopped spring onions.


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