Scrambled Egg with Tomato
1 min readserves 2
This dish cools internal heat, nourishes Yin, and stimulates gastric juices, thus improving the appetite. The nerve-relaxing properties of this dish make it a suitable remedy for people suffering from nervous tension, stress, and insomnia. Because we are not used to sour flavors in China, sugar is generally added to this recipe. Tomato without sugar is deemed too sour. If you like a little sourness, the sugar may be dispensed with.
2 tablespoons (30 milliliters) cooking oil
3 eggs, beaten
3 garlic cloves, peeled and crushed
1 cup (200 grams) diced tomato
1 teaspoon (5 grams) sugar, optional
3 tablespoons (45 milliliters) water
Salt to taste
Heat 1 tablespoon (15 milliliters) of the cooking oil in a wok or frying pan. Add the eggs and scramble for 3 minutes. Remove when ready. Reheat the wok with the remaining tablespoon of cooking oil (you may use water as an alternative to oil). Throw in the crushed garlic and stir for a few seconds. Add the tomato and, if you wish to use it, the sugar. Stir over medium heat for 2 minutes. Return the scrambled eggs to the pan and stir well. Add 3 tablespoons (45 milliliters) of water. Cover the wok for 1 minute. Remove cover, stir, add salt to taste, and transfer to a serving dish.
