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Chinese Tomato and Egg
Chinese Tomato and Egg
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
272 minutes
Classic Chinese tomato and egg stir-fry with rice, a family recipe from Guangzhou - easily vegetarian by omitting pork.
Ingredients:
  • 0.5 pound boneless pork loin, cut into thin strips
  • 2 tablespoons soy sauce
  • 1 tablespoon brandy
  • 1 teaspoon white sugar
  • 1 tablespoon cornstarch
  • 0.5 cup canola oil, divided
  • 8 large tomatoes, cut into chunks
  • 2 bunches green onions, chopped
Instructions:
  • Combine pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours.
  • Combine beaten eggs with salt and let sit. Sauté half of the oil in a wok over medium-high heat. Add eggs and cook until slightly set. Remove and set aside. Increase heat, add remaining oil. Stir in tomatoes and sugar. Cover and simmer until tomatoes are soft, about 7 minutes.
  • Crush the tomatoes until thick like a chunky soup, then add the marinated pork and cook for 3 to 4 minutes until no longer pink. Next, gently mix in the eggs and green onions. Cook uncovered for an additional 2 minutes to finish cooking the eggs.

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