Egg with Tomatoes: Chinese home-style |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 4 |
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The first dish my Mom taught me. Since I imigrated to North America, I've tasted numerous omelets, scramble eggs, poached eggs, but this egg dish is unique in its own and is still my all time favorite. Enjoy. Ingredients:
2 tomatoes, diced |
4 free range eggs |
olive oil |
1 teaspoon sesame oil |
2 teaspoons rice vinegar |
1 teaspoon cornstarch |
green onion, chopped,separate the ,white ,and ,green ,parts |
salt and pepper |
Directions:
1. Beat eggs together; season with salt and pepper, and add the white part of the green onion and sesame oil.
2. Mix well.
3. Add oil to the pan; turn up the heat.
4. Add the egg mixture.
5. break the egg into pieces.
6. Toss and cook until the eggs are almost done.
7. less then 2 min
8. Take out the egg.
9. Add more olive oil to the pan and cook the tomatoes.
10. Season the tomatoes and add the rice vinegar and sugar; cook until the you can smell the tomatoes.
11. Put the egg mixture back to the pan.
12. Add the green part of the green onion.
13. In a little bowl, mix corn starch with aliitle more than 1 tsp of water
14. Toss.
15. Serve hot.
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