Today, I felt like making a Chinese egg and tomato dish. This was something that my grandparents would make and we would serve it on rice. You start with a tablespoon of corn starch and 2 tablespoons of warm water. Mix these together and set aside.
Take 6 eggs and give them a nice beating with a fork. Beat them until they are just mixed. Add 2 tablespoons of rice wine (you can also substitute cooking wine).
In a non-stick frying, heat up some oil and add the chopped onion. I used about 2 stems of onion. Leave some for garnishing. Cook the onion until it is lightly softened (~1 minute).
Turn the heat down to medium and add eggs to the frying pan. You want to gently cook the eggs until they are just cooked. You will be cooking them a bit more so don’t overcook them!!
Once the eggs are done, set them aside.
In the same frying pan, add the chopped tomatoes. I used 3 ripe roma tomatoes. When choosing tomatoes, I prefer ones ripened on the vine since they give the best tomato flavour. Once the tomato has cooked down (about 3-5 minutes), add the cornstarch mixture. At this point, you may want to add a bit more water if the sauce gets too thick.
Let the tomato sauce bubble and cook for about 1 minute. Add the eggs and cook for another couple of minutes. Once everything is heated up, put in a serving dish and sprinkle with some green onion.
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