Chinese Tomato and Egg

Directions

1. Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
2. Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
3. Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

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Reviews (6)

Your Rating:

6

ChineseGuy

Sep. 20, 2010

"Great dish But I personally like to cook the tomato first and wait until they are tender and then add in the egg. This controls a few things, if it is too watery then I drain off some water because th..." See moree eggs don't scramble and more become poached. and this way the egg gets the tomato flavor soaked into it more"

5

Rachel

Jun. 1, 2010

"i omitted the pork, brandy, and soy sauce. Next time i will use half the amount of salt and oil...." See more"

5

Yumyum ^^

May. 11, 2010

"Good, but not as good as my mom's... A bit too watery and not as flavourful. Gotta tweak it a bit before it can get 5 stars. I made it without the pork -- just 5 tomatoes and 5 eggs. Next time, wi..." See morell decrease the amount of salt, as eggs were way too salty! May add some white pepper too."