I rarely make Chinese food. But when I do, I make FAN KEH DAN! Aka Egg and Tomato Stir-Fry. It was one of my favourite home cooked Chinese dishes from my childhood.
Of course, I had to make it MY WAY 🙂 More veggies, less sugar, healthy oils, cornstarch/thickener optional
What you need:
- 1 teaspoon cornstarch or an alternative, such as arrowroot, tapioca starch, Â or potato starch. I left this out of mine entirely, but preference is your’s for thickness. It also saves on calories
- 5-6 whole eggs, or for more of a low cal/high protein option, 2 whole eggs, and 1.5 cup egg whites
- 2 tablespoons Shao xing rice wine
- 2-2 tbsp cooking oil (olive, avocado, grapeseed)
- 2 scallions, thinly sliced
- 3 medium-sized tomatoes
- 4 chopped garlic cloves
- 1/2 red onion, diced
- sliced/chopped vegetables of choice (celery, zuchinni, spinach would be my choices)
- pinch of coconut sugar
- sea salt and pepper to taste
What to do:
- In a small bowl, stir cornstarch with 2 tablespoons water. Set aside.
- Heat 2 tbsp oil in a wok over high heat until shimmering. Add the eggs and stir-fry rapidly, turning the eggs around in the pan until everything is evenly cooked and just tender, about 1 minute. Remove from heat just before eggs have completely set. Transfer to a large plate and set aside
- Add the onion, garlic, and scallions and stir-fry until the oil is fragrant and the scallions have softened but not browned, about 20 seconds.
- Add the remaining tablespoon of oil to the wok and heat until shimmering. Add the chopped tomatoes and other vegetables to the wok and stir-fry until most of the flesh in the tomatoes has cooked down, about one minute. Reduce heat to low. sugar and cornstarch slurry and stir around until the mixture has thickened slightly, about 20 seconds.
- Add the eggs back to the wok and stir-fry until everything is mixed. Cover with the lid and simmer for 2-3 minutes. Serve immediately.
recipe modified from:Â http://www.seriouseats.com/recipes/2012/06/chinese-stir-fried-eggs-and-tomatoes-recipe.html
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