Chinese Tomato and Egg

Published on June 18, 2020

Total Time:

4 hrs 32 mins

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• ½ pound boneless pork loin, cut into thin strips

• 2 tablespoons soy sauce

• 1 tablespoon brandy

• 1 teaspoon white sugar

• 1 tablespoon cornstarch

• 4 eggs

• 2 teaspoons salt

• ½ cup canola oil, divided

• 8 large tomatoes, cut into chunks

• 1 teaspoon white sugar

• 2 bunches green onions, chopped

1. Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.

2. Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.

3. Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

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Nutrition Facts (per serving)

356Calories26g Fat18g Carbs14g Protein

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Nutrition FactsServings Per Recipe6Calories356% Daily Value *Total Fat26g33%Saturated Fat4g19%Cholesterol142mg47%Sodium1160mg50%Total Carbohydrate18g7%Dietary Fiber5g18%Total Sugars10gProtein14gVitamin C45mg226%Calcium102mg8%Iron3mg15%Potassium930mg20%

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