Recipe by Samantha Li
"Tomato and egg served over rice is a Chinese staple. You can easily omit the pork to make this vegetarian. This recipe is from my mom, who grew up in Guangzhou."
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boneless pork loin, cut into thin strips
canola oil, divided
tomatoes, cut into chunks
green onions, chopped
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 the eggs don't scramble and more become poached. and this way the egg gets the tomato flavor soaked into it more
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, will decrease the amount of salt, as eggs were way too salty! May add some white pepper too.
i omitted the pork, brandy, and soy sauce. Next time i will use half the amount of salt and oil.
Great recipe! I've also made this without the pork and soy sauce. It is a very healthy and filling meal over rice!
Interesting mix of ingredients my roommate and I agreed to definitely make it again so don't be scared give it a try!!!
This recipe works fine with 5 T oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Tomato and Egg
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 233
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