Chinese Egg & Tomato Stir-fry

Chinese Egg + Tomato Stir-fry. Easiest thing to make when you’ve run out of most of your groceries and don’t know what to make. So yummy! This is my recipe but there are so many versions out there with subtle differences. Some use garlic. Some use ginger. You can make it saltier or you can make it sweeter. You really can’t mess up eggs and tomatoes! I keep it simple with three main ingredients. Try it! It’s delicious and comforting. Also, check out the reel I made for this recipe on my Instagram.

CHINESE EGG + TOMATO STIR-FRY (serves 2-3)

Ingredients:

·       4 eggs, whisked

·       8 plump Campari or pearl tomatoes, quartered

·       2 tbsp olive oil

·       ½ tsp salt

·       ¾ tsp sugar

·       ½ tbsp vinegar or rice vinegar 

·       ½ tsp sesame oil

·       3 tbsp water 

·       ⅓ cup scallions, diced

· 1 tsp minced ginger (optional)

Directions: 

Whisk eggs with ¼ tsp salt.

Heat 1 tbsp olive oil in a medium frying pan. Pour in eggs and softly scramble. Plate and set aside.

In the same pan, add another 1 tbsp olive oil. Lightly sauté the ginger. Throw in tomatoes. Add ¼ tsp salt and ¾ tsp sugar. Let the tomatoes cook for a couple minutes. Pour in ½ tbsp vinegar, ½ tsp sesame oil, and 3 tbsp water. Let tomatoes soften for maybe another minute without letting the tomatoes get too mushy.

Sprinkle some of the scallions. Turn the pan off. Add scrambled eggs back into the pan and lightly fold into the tomato mix. Garnish with additional fresh scallions before serving. Eat with rice.

Indonesian Mie Goreng Noodles

Mie Goreng is a popular Indonesian fried noodle dish made with mixed vegetables, topped with a fried egg, and served with lime and chili sauce. It is sometimes served with meat or shrimp. When I traveled to Bali years ago, I ordered this dish at almost every restaurant I visited. I love noodles and thought it’s about time I try making the dish for myself. I packed my recipe with lots of vegetables because I love vegetables and wanted the dish to be healthier and less carby. Feel free to cut down on the veggies and add protein.

MIE GORENG (serves 4)

Ingredients:

7 oz of dried egg noodles (I used lo mein noodles but you can also use noodles from instant ramen packets)

1½ cups of shredded cabbage

1½ cups of bean sprouts

2 cups of shredded bok choy

1½ cups of scallions, chopped

3 cloves of garlic, minced

1 shallot, thinly sliced

7 oz of fresh shiitake mushrooms, sliced

2 tbsp olive oil

2 tbsp oyster sauce

1 tbsp soy sauce

½ tsp dark soy sauce (for color)

½ tsp sugar

1 tsp chili sauce

1 lime, cut into wedges

4 fried eggs

extra chili sauce for serving

Directions:

Cook egg noodles and set aside.

Heat olive oil in a large pan over medium heat. Add garlic and shallots. Lightly toast.

Add cabbage and shiitake mushrooms and let cook for a few minutes.

Throw in bok choy and scallions and cook lightly. If your veggies start to burn, add a tablespoon or two of water.

Lower heat. Add noodles. Pour oyster sauce, soy sauce, dark soy sauce, sugar, and chili sauce over the noodles and toss thoroughly.

Add bean sprouts and toss some more. Cook briefly.

Turn off heat and set aside.

Fry eggs sunny side up.

Serve noodles with fried egg on top, chili sauce, and lime.