27 Dec 2010 No Comments
Stir-fried Eggs and Tomato and Garlic Spinach
A recipe for stir-fried eggs and tomatoes ahead. Someone in China reading this post may find it laughable, but I’m still posting away. Essentially a childhood/home cooking standby on the same level as grilled cheese. After all, only 3 fundamental ingredients are necessary: eggs, tomatoes, and salt. However, I’ve tried so many variations- everybody has their very own style. Some cooks add sugar, some find the dish too bland on its own and add soy sauce, ginger and scallions, but either way, the effect is the same: the tomatoes (fresh, not canned) dissolve into a hard money lenders rich sauce whose sweetness compliments that with the eggs. The resulting gravy (it truly is almost like a gravy) can then be served with either rice or noodles. It is soupy, savory, sweet, and oh-so-nourishing. And also the best component? You are able to discover it Anyplace in China. I as soon as stumbled into some local joint at 11 PM, sat next to some old guys wearing their shirts tucked in a-la-britney spears (typical within the Beijing summer heat) and drinking beer, and ordered this dish. I was served what must have been half a dozen eggs, a pound of tomatoes, and a whole camera dolly rice cooker of rice. I made a severe dent in it, don’t worry. Likewise, a colleague of mine this summer ordered this dish at every restaurant we went to, no matter if it was Korean or Hunanese. My point? You can’t go wrong microdermabrasion machines with stir-fried eggs and tomatoes. I’m still tweaking the recipe each day, and however it nonetheless doesn’t taste like Beijing. Who knows why? Perhaps the tomatoes are various, maybe they just added an inordinate amount of MSG but even so, it nonetheless tastes delicious and takes all of 5 minutes to make. Give it a try subsequent time you are debating in between scrambled eggs and an omelette. I suggest serving it with any stir-fried green vegetable, if possible spinach with garlic or broccoli/bok choy with ginger. Step 1: Beat the eggs, add a small amount of salt (some people add a little water). Slice the tomatoes into wedges. Optional: Finely chop the scallions (three stalks). Peel and carefully chop ginger (about 2 TBLS after chopping). Separate the scallions and ginger. Step metal detector 2: Cooking. Heat oil till extremely hot but not yet smoking. Pour in eggs and stir. Steer clear of browning and certainly burning. When firm, add tomatoes and instantly add ginger and half with the scallions. Stir. Then add soy sauce (optional), a pinch of salt, 1 tsp sugar (optional). Stir. Turn heat to medium high, and maintain stirring. The tomatoes should begin to release their juices. Turn down to medium heat and cover. Stir occasionally for about 3-5 minutes. Then taste for saltiness/sweetness, adding salt/sugar accordingly. Add the rest of the scallions, if tankless water heaters utilizing, and stir. Serve. NOTE: Avoid cooking too long. It may be quicker with ripe tomatoes. You don’t want the tomatoes to vanish, just enough so the dish attains a sauce-like consistency. Ingredients: 1 lb spinach, washed, crowns and leaves separated; 3-4 cloves of garlic; 1 TBSP peanut oil; Water; Salt. Instructions: Heat oil in a large wok over high temperature until it starts smoking. Add the garlic and stir until it starts to burn around the edges. Add spinach, salt, and let it wilt, adding water as you go. Let some of the water evaporate, then turn down the heat and simmer until completely wilted. Taste for salt. Eat. Spinach has calcium!