Chinese Tomato Egg Shrimp Stir-Fry

The peeled and deveined shrimp were part of a Chinese tomato egg shrimp stir-fry dish. This simple, slightly sweet dish is best enjoyed during the summer when tomatoes are at their peak. Nonetheless, the tomatoes are cooked enough in this dish that, even in the middle of winter, they provide a nice burst of freshness.

Chinese tomato egg can be as simple or as complicated as you'd like. Here, lil' sis's best friend adds shrimp for natural sweetness. The tomatoes do release quite a bit of liquid, but that's OK. The extra sauce was perfect spooned over white rice. It was even good eaten cold as leftovers.

Lil' sis's friend cooked the eggs first. Then the shrimp and simmered them with the tomatoes. I've reversed directions a bit as I think it's easier to make the eggs while the shrimp and tomatoes are simmering. Just a small tweak that I think saves a few minutes of cooking time.


Chinese Tomato Egg Shrimp Stir-Fry
adapted from lil' sis's best friend

You'll need:
6 eggs, scrambled or use my scrambled egg omelet technique
6 Roma tomatoes, cut into big chunks
1/2 lb shrimp, peeled and deveined
A pinch of sugar, if you wish
A pinch of salt, if you wish

Peel and devein the shrimp.


Quickly saute them until just cooked.


Then add the tomatoes and let them simmer on medium heat.


While the shrimp and tomatoes are cooking, either scramble the eggs and leave them in big pieces or use my scrambled egg omelet technique.


Check on the tomatoes and see if they've just softened. Add in the eggs along with just a pinch of salt and sugar. Then using chopsticks, gently stir the mixture. You want to keep the egg pieces as whole as possible so the mixture doesn't become mush.


Serve with rice.


Enjoy!

Other recipes from this dinner:
Chinese Spare Ribs with Coca Cola and Soy Sauce
Fried Rice with Chinese Sausage, Eggs, and Lettuce
Bok Choy Sauteed with Garlic

Who made my recipe for Chinese tomato egg shrimp stir-fry?
La Takahashi said, "I recently made a recipe of hers that was so fast and easy, I think we all need to add it to our repertoire."

Who else made Chinese tomato eggs?
This was the first dish that Gaga in the Kitchen learned to make, when she was only 5 years old, and was sent to Weekend Wokking's tomato roundup.
Carmen Cooks removes the seeds and prefers it less soupy.
TS of Eating Club Vancouver said it was filling and comforting, even if she did overcook the eggs just a little.

*****
1 year ago today, Double Delight rose.
2 year ago today, my dad's 60th birthday party.
3 years ago today, I began my "fun food" category with spotted dick pudding and kalonji seeds.