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Egg & Tomato – The Chinese Way!

Known as a “barbarian aubergine” from the times when the Chinese of the coastal provinces first encountered the tomato, here is a recipe for “barbarian aubergines” stir-fried with eggs. I ate this almost on a daily basis when I first lived in China and became somewhat addicted! It’s beautiful, with its vivid mix of red and yellow, and seems much more delicious than the sum of its parts. You may also want to add the potato flour mixture which, if added, gives an extra richness to the juices, but isn’t strictly required.

Ingredients

• Ripe tomatoes 2, similar in volume to the eggs
• Eggs 2
• Salt
• Cooking oil 4 tbsp
• Caster sugar ½ tsp
• Potato flour ½ tsp mixed with 2 tsp water (optional)

Steps

1. Cut each tomato in half, then into sections the size of tangerine segments. Beat the eggs evenly together with a little salt.
2. Heat the oil in a seasoned wok over a high flame. Add the beaten eggs and churn them around. Use a wok scoop or a ladle to prod the edges of the egg towards the centre, so the uncooked egg can run out. As soon as the egg has set (it may be a little golden), remove it from the wok.
3. Return the wok to the high flame and add the remaining oil if you need it. Add the tomatoes and stir-fry until they are hot and smell cooked and delicious, adding the sugar and salt to taste. Then return the eggs to the wok and mix everything together. Add the potato flour mixture, if using, and serve.

Tips:
This dish also goes well with a portion of rice

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