Chinese Tomato & Egg Stirfry
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 96.9
- Total Fat: 3.2 g
- Cholesterol: 0.6 mg
- Sodium: 396.2 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.8 g
- Protein: 8.9 g
View full nutritional breakdown of Chinese Tomato & Egg Stirfry calories by ingredient
Introduction
A healthy version of a traditional dish A healthy version of a traditional dishNumber of Servings: 1
Ingredients
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Scrambled Eggs and Tomato (Fan Qie Chao Dan)
Although I have yet to see this on the menu at any American Chinese Restaurant, I found this was one of the dishes that I could find wherever I traveled in China. Unfortunately, I could never find an egg substitute, such as, Egg Beaters or Better’n Eggs when I was in China. When preparing this dish at home I use an egg substitute to reduce the cholesterol and fat. Here are the simple instructions for making this a healthy alternative.
1 tomato per serving (I prefer Roma Tomato . . . great flavor, and a meaty flesh that holds up to cooking.)
1 egg or 1 serving of egg substitute per person
1 green onion, thinly sliced
Salt (just a dash) or salt substitute
White pepper (freshly ground pepper corns)
Non-stick spray
Directions
If preferred, drop the tomato in boiling water for a few seconds to loosen the skin from the flesh. . . . I like the tomato skin so I just chop up the tomato into 1 inch chunks and place in a colander to drain excess liquid.
Chop up the green onion into small pieces.
Beat the egg up in a bowl . . . or just measure out the appropriate amount of egg substitute.
Spray a non-stick skillet with the non-stick spray. Heat the skillet on medium setting.
When hot, toss in green onion for a brief 15 to 30 seconds. Add the scrambled egg, salt, and pepper to taste. Continue to stir the eggs to ensure even cooking. As soon as the egg appears to be almost cooked you may stir in the tomato. (Shake the colander to remove excess liquid from the chopped tomato before adding to the hot skillet. I personally enjoy the liquid so i use it all . . . just be careful of splatter when adding the tomato. ) Cook for just another 30 seconds, stirring to avoid sticking or burning. Add hot sauce to taste. Some provinces in China add other peppers . . . but I prefer a less spicy version.
Note: The traditional Chinese method would utilize vegetable oil in a Wok to avoid sticking. I have removed the oil and used a skillet to minimize the amount of fat in the dish.
Recommend that you serve this with steamed rice. It makes a tasty breakfast or a great light dinner.
Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user TOURDOCTOR.
Chop up the green onion into small pieces.
Beat the egg up in a bowl . . . or just measure out the appropriate amount of egg substitute.
Spray a non-stick skillet with the non-stick spray. Heat the skillet on medium setting.
When hot, toss in green onion for a brief 15 to 30 seconds. Add the scrambled egg, salt, and pepper to taste. Continue to stir the eggs to ensure even cooking. As soon as the egg appears to be almost cooked you may stir in the tomato. (Shake the colander to remove excess liquid from the chopped tomato before adding to the hot skillet. I personally enjoy the liquid so i use it all . . . just be careful of splatter when adding the tomato. ) Cook for just another 30 seconds, stirring to avoid sticking or burning. Add hot sauce to taste. Some provinces in China add other peppers . . . but I prefer a less spicy version.
Note: The traditional Chinese method would utilize vegetable oil in a Wok to avoid sticking. I have removed the oil and used a skillet to minimize the amount of fat in the dish.
Recommend that you serve this with steamed rice. It makes a tasty breakfast or a great light dinner.
Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user TOURDOCTOR.