Scrambled Eggs & Tomato Stir Fry
Chinese Homestyle Food

I was served this in a number of homes while traveling in China. The dish rarely appears on restaurant menus. It is very definitely a quick worknight family dish. The color contrast of the scrambled eggs and the fresh tomatoes is very pleasing, as is the flavor. A boneless chicken breast can be added to make a non-vegetarian version.

James Speed Hensinger

Scrambled Eggs & Tomato Stir Fry
Chinese Homestyle Food


Serves 2. May be doubled.

Ingredients

4   large eggs
1   lb. fresh tomatoes cut in 6 to 8 wedges each
1   tsp drinking sherry (Never cooking sherry! And particularly not the insipid salted wine the Chinese      sell for cooking.)
1/4 tsp toasted seasame oil
1/4 tsp chili flavored toasted seasame oil (optional, increase or decrease for a total of 1/2 tsp seasame      oil.)
1   Tbl garlic finely minced
4-6 Green Onions minced. Whites and greens seperated.
1/2 tsp salt
1/4 tsp pepper
3   Tbl oil
1   Tbl butter
8   oz. boneless skinless chicken thigh meat (optional)

Preparation

Please do not overcook the chicken, eggs or tomatoes. Things will look underdone until the last step when the dish is assembled.

Partially freeze chicken to make it easier to cut. Cut into 1/2 inch cubes. Dry meat between paper towels.

Crack eggs into medium bowl. Add Seasame oil(s), wine, salt, pepper, 1/3rd of garlic. Whisk eggs to scramble.

Heat 10" nonstick fry pan very hot. Add 1 Tbl. cooking oil and chicken. Spread meat into single layer and LEAVE IT ALONE for two minutes.

Using two spatulas toss, and cook meat for one more minute. Remove to a plate.

Wipe out pan with paper towel and re-heat to very hot. Add 1 Tbl. cooking oil and 1 Tbl. butter. Pour egg mixture into pan and partially scramble. Cook for two minutes and turn out on a plate. Mixture should be slightly runny.

Wipe out pan with paper towel and re-heat to very hot. Add 1 Tbl. cooking oil. Add garlic, white of onions, and tomatoes. Saute tomatoes until softened. If you care (I don't), use chop sticks or tweezers to remove loosened tomato skins.

Add eggs and chicken to tomatoes and re-heat for 30 seconds.

Serve immediately

Garnish with green onion tops.

Serve with rice.


Enjoy!



Copyright © J. S. Hensinger