Introduction
When I was working in China for the first time in 2002, this was ‘the’ dish that I new I absolutely had to remember how to order.
It is found in any restaurant in China, so simple and so delicious that I order it with almost every Chinese meal. Below is the recipe as my Chinese mother-in-law cooks it.
Cooking time
- Preparation: 1 mins
- Cooking: 4 mins
Ingredients:
- 1.5 ripe tomatoes
- 1 egg
- Sugar
- Salt
- Olive oil
Instructions
1. Crack the egg into a small bowl
2. Add half a tea spoon of sugar and a quarter spoon of salt.
3. Beat the egg, sugar and salt in the small bowl.
4. Chop each tomato into 8 pieces.
5. Heat a decent amount of oil in your wok/frying pan.
6. Pour in the egg and fry for around 30 seconds (one side only).
7. Remove the egg, keeping the hot oil in the pan.
8. Add the tomatoes and fry over medium heat.
9. Add 1-2 tea spoons of sugar and half a tea spoon of salt.
10. Press down on the tomatoes using the spatula (as shown in the pic). You need them to release their juices and start to break down, about 4-5 minutes cooking time.
When the Tomatoes are reduced to around half their original level
11. Pour in the half-cooked eggs. Mix together with the tomatoes (as shown in the pic)
12. Taste and add sugar/salt as requires – should have a sweet edge.
13. After around 1 min serve.
11. Remove from the heat, cover the pan, and then serve warm.
Pictures
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Notes
If you fancy, you could garnish with some spring onions or chives.
