Tuesday, December 22, 2009

Chinese Tomato Egg Shrimp Stir-Fry

Chinese Tomato Egg Shrimp Stir-Fry 1

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 2

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.

Chinese Tomato Egg Shrimp Stir-Fry 3

Quickly saute them until just cooked.

Chinese Tomato Egg Shrimp Stir-Fry 4

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

Chinese Tomato Egg Shrimp Stir-Fry 5

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

Chinese Tomato Egg Shrimp Stir-Fry 6

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.

Chinese Tomato Egg Shrimp Stir-Fry7

Serve with rice.

Chinese Tomato Egg Shrimp Stir-Fry 8

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.

6 comments:

  1. I make this dish a lot. It is one of my favorite childhood dishes and my boys love it too. I do it with pork chops too and with both I add a little ginger to add depth.

    ReplyDelete
  2. Interesting take on the regular tomato and egg dish :). It's a lot of egg for sure!

    I like my tomato and egg dish with plenty of sugar for sweetness and just a pinch of salt, as well as plenty of sauce. But that's just me.

    ReplyDelete
  3. So simple and looks delicious. I love the step by step photos. Since I can't get good tomatoes now I'll try it with canned.

    ReplyDelete
  4. I love this dish! I had it the first time I was in China and have been enjoying it since. I throw in some star anise when I saute the eggs (and take them out before serving) and use soy instead of salt. I love the idea of adding shrimp. Great blog, always happy when I visit.

    ReplyDelete
  5. Made this for breakfast/brunch! Yum. Thanks for the good recipes. :O)

    ReplyDelete
  6. Po,
    Pork chops and ginger. Great additions!

    ETE,
    I don't tend to add much sugar to my cooking. My friend always tells me I need to add more, but he's got a sweeter tooth for sure.

    5 o'clock tsp,
    It's actually not bad with winter tomatoes since they cook down and are combined with the egg and shrimp.

    Farmer Jo,
    Great variation. I love star anise.

    La Takahashi,
    That was quick! Thanks for trying it already. I'll be sure to link up your recipe too.

    ReplyDelete

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