Ingredients for Chinese Tomato and Egg recipe
1/2 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
1/2 cup canola oil, divided
8 large tomatoes, cut into chunks
1 teaspoon white sugar
2 bunches green onions, chopped
Directions
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.
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.
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.