Monday 8 September 2008

Recipe - Chinese style scrambled eggs with garlic and tomatoes

I've been told that this is a quite authentic Chinese dish. Something that you can find people eating every day. Very different to the sort of dishes you can find in Chinese restaurants here in the west.

This is a dish that's made for freestyling, you can exchange the spring onions (scallions) for red or yellow onions for example. Go for it, it can't go that wrong. ;)

And yes, this is a vegetarian dish. Hardcore freaks, sorry - vegetarians ;) , might object to the egg but you can't please everyone everytime.

Ingredients (serves 1 - 2)
Garlic, very finely chopped - to taste
4 tomatoes, cut into wedges and then chopped chunkily
Spring onions (scallions), cut into chunks
Olive oil
Chili flakes, to taste
4 eggs, cracked and beaten with a fork
Fresh basil leafs, cut into chiffonade
Boiled rice

Heat the olive oil on medium heat in a non-stick frying pan. When it starts getting hot, add the garlic and let it sweat for a couple of minutes.

Once the garlic starts to brown, stir in the tomatoes. Let this simmer for a while, letting the tomatoes break down quite a bit. Season to taste with salt, pepper and chili flakes.

When the tomatoes and garlic have simmered for about 5 minutes, stir in the spring onions (scallions) and egg. Cook, whilst stirring, until the eggs have scrambled to a consistency that you like.

Serve on rice, sprinkle with some more chili flakes and the basil.


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// Mike