Tomato Egg Stir-Fry, Let’s Get Cooking, Zhèjiāng Province, China
Photo from – http://rasamalaysia.com/tomato-eggs/2/
Holiday foods surround us now, but if you want something simple, this tasty dish recommended by ZAFU students may be for you.
The tomato and egg recipe (蕃茄炒蛋/西红柿炒蛋) is one that many of my ZAFU students in Lin’an know how to cook and one that I often ordered in Chinese restaurants because it is tasty and vegetarian.
Usually the students who get into university have been studying intensely from the time they are very young. Thus as they are growing up, most don’t do household chores or need to know how to cook. But the tomato and egg dish is simple to make and several of the students suggested it as a good meal to know. I’ve combined the instructions of two of those students: Maggie and Catherine.
Ingredients: (serves two)
1/4 t. salt
pinch of pepper
2 or 3 tomatoes, cut in wedges
1 cup water
2 t. ketchup
1 t. cornstarch (or substitute tapioca starch)
3 1/2 Tbs. cooking oil (grape seed oil is good for high temperature heat as is sesame oil, which adds a nice nutty flavor)
1 chopped spring onion
1. Beat the eggs lightly.
2. Heat 1 tablespoon of oil in the wok. Add eggs, salt, and pepper. Keep stirring until the eggs form deep yellow lumps. Gently break the lumps into smaller pieces.
Be careful of the eggs and do not let them become scorched. When almost done, remove the eggs from the wok.
3. Clean the wok.
4. Heat yet another tablespoon of oil; stir-fry the tomato chunks.
Cover with the lid and let it cook for about 30 seconds. Then add the eggs, water, ketchup, cornstarch, and half of the chopped scallions.
Stir-fry quickly over high heat for 30 seconds or so. Remove from heat.
Take the tomato omelet out of the pan and put it on the plate. Pour the sauce which is left in the pan in the plate. Sprinkle as garnish the remaining chopped spring onion. Serve immediately.
Maggie and Catherine were among the students who recommended this dish. Maggie, now a ZAFU sophomore, likes to play games and plans to become a teacher.
Wēnzhōu is the third largest city in Zhèjiāng Province, China.
Photo from http://www.mywenzhou.com/
Maggie’s city is not only vibrant and modern, but it is also near places of beauty.
Photo from http://www.wenzhouguide.com/
Wikipedia notes, “Wēnzhōu was a prosperous foreign treaty port, which remains well-preserved today. It is situated in a mountainous region and, as a result, has been isolated for most of its history from the rest of the country, making the local culture and language very different from those of neighbouring areas. It is also known for its emigrants who leave their native land for Europe and the United States, with a reputation for being enterprising natives who start restaurants, retail and wholesale businesses in their adopted countries. To be noted, for example, that the biggest Chinese community in Europe, in Milan, is mainly formed by families who emigrated from this district over the last 100 years.”
Maggie, however, seems happy in Zhèjiāng Province and is likely to make her future there — where she will continue to enjoy Chinese tomato eggs.
Another student, Catherine also shared her tomato egg recipe, which she called a tomato omelet.
Catherine is from Hangzhou. She is always cheerful and likes eating delicious food. She also notes, “In the future, I’d like to travel to minority regions and experience their customs.”
She recommends that everyone visit the beautiful “Qiao Dao Lake,” west of Hangzhou.
Catherine described her tomato and egg recipe: “This is my favorite food because I tried it by myself when I first tried to cook. And this progress left me a deep impression. I hope that you can try to cook it by yourself. I believe that you will fall in love with your tomato omelet.”
The Chinese eat this tomato/egg dish with white rice, which soaks up the nice sauce. I add a green salad and serve it for a quick dinner.
Give it a try.
Zài Jiàn and Aloha, Renée