Last Friday was our last day of classes, so in this food post I thought I would give homage to our wonderful school where we’ve been learning these last several months. The school offers cultural activities every week, and a couple of weeks ago the activity was, to my delight, a cooking lesson. We learned how to make xi hong shi chao jidan, which translates to “stir fry tomato and egg”. This is a dish that is ubiquitous in China and is one of the few dishes I have seen everywhere, from our cross-country train ride to the local 7-11 next to our apartment. Crank does not happen to be a great fan, but I find it quite tasty. There is sugar in it so the final dish has a touch of sweetness that I think goes great with the egg and tomato.
西红柿炒鸡蛋 (xihongshichaojidan)
Stir-fry tomato and egg
Ingredients
3 eggs
2 tomatoes
3 tbs vegetable oil
salt to taste
1 tbs white sugar
- Cut tomatoes into pieces.
- Beat eggs with some salt until smooth but not frothy.
- Heat 1.5 tbs of oil in a nonstick skillet over medium high heat. Add eggs when hot and cook until a thin film of cooked egg appears on the bottom of pan. Stir briefly and transfer to a bowl while eggs are still runny. Wipe out skillet.
- Heat the remaining oil in a skillet over medium high heat until hot. Add tomatoes and cooking, stirring occasionally, for 1-2 minutes. Sprinkle sugar and salt over tomatoes and stir. Return eggs to skillet and stir until eggs are just cooked through. Serve!
