Tomato with Egg and Broccoli À La Chang
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small broccoli
- 4 egg (s)
- 4 tomato (s)
- 4 garlic clove (s)
- 1 cup rice
- salt
- 200 ml oil (soybean oil)
- 1 cup water
Print Recipe
Pin Recipe Instructions
- Cook the rice in a Chinese rice cooker, if available, or according to the package instructions.
- Pluck all the florets from the broccoli and cut the stalk into fine slices. Wash well. Wash, halve and slice the tomatoes. Whisk the eggs with a whisk. Peel the garlic cloves, press lightly and cut into large cubes.
- Heat 150 ml soybean oil in a wok or a high frying pan on the highest setting until the oil is very hot. Then add half of the garlic and stir very quickly with a wooden spoon. After 1 minute, add all of the broccoli and stir continuously with the wooden spoon. Season with 1 heaping teaspoon of salt. Gradually add a cup of water and stir until all of the water is gone. This takes about 3-4 minutes. Put the broccoli in a bowl.
- Pour off the oil and return to the wok. Fill up with new oil to approx. 150 ml and heat up. Add the beaten egg and stir for about 1-2 minutes. Put the scrambled eggs in a bowl.
- Pour off the oil and put it back in the wok. The bottom of the wok or pan should just be covered. Let it get hot and add the tomatoes with the remaining garlic and a pinch of salt. Mix the tomatoes for about 2 minutes.
- Now add the scrambled eggs and broccoli again, mix everything together and take the wok off the stove.
- Serve the meal with the rice.
- I copied this recipe from a young guest from northern China. He prepared it for us as a farewell dinner. It`s so tasty!
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