Stir-fried Tomato Egg ｜蕃茄炒蛋

It was one of the very first dish I learned to cook when I was a child. Back then my parents both worked full time and many nights we needed to cook for ourselves. Leaving children alone at home was so common that people wouldn't even be wary about it. It was the time, I had a lot of opportunities to experiment in my childhood kitchen.

Although I am the middle child, I was always the person in charge of the kitchen. The simple reason was that my sister'd rather occupied with things more interested her than cooking; she was pretty happy when I offered to cook. And my brother was basically just too young to be in the kitchen.

Very soon, I discovered that I could use the rice cooker to make many things other than cooking steamed rice - scramble egg, fry luncheon meat, noodle soup. So I'd never bothered to pull out my mom's big, heavy wok onto the stove. That rice cooker lasted only for a summer. Many years later, I still remember my mom's angry face when she was pointing the scorched egg and the scraped bottom of the rice cooker at us. 

I don't use rice cooker to make tomato egg now. Just like my mom, I use a wok or a pan. However, this sweet memory always steeps into my head whenever I cook this dish. The story belongs to this dish, and I always believe that a lovely dish must have a lovely story.

Hope you enjoy this recipe.

INGREDIENTS:

3 Tomatoes, big

6 Eggs, large

1 tablespoon Chinese Cooking Rice Wine

1/3 teaspoon Salt

2 tablespoons Vegetable Oil

Scallion, thinly sliced (optional)

材料：

3 隻  蕃茄，大

6 隻  雞蛋，大

1 湯匙  米酒

1/3 茶匙  鹽

2 湯匙  菜油

蔥，切幼絲 (隨意)

DIRECTIONS 做法:

1. Cut the tomatoes into wedges.  In a bowl, whisk eggs, rice wine, and salt together.

2. Heat up vegetable oil over medium-high heat.  Add tomatoes and fry them until they are slightly softened; about 2 minutes.

1. 蕃茄切瓣。在一只碗內，加入蛋、米酒和鹽；攪打至均勻。

2. 用中大火燒熱菜油。下蕃茄並炒至微軟；若2分鐘。

3. Pour in the egg mixture.  Continue to fry until the egg curds.  Remove the pan from the heat immediately.

3. 倒入蛋汁，繼續炒至其凝結；迅速離火。

4. Sprinkle it with scallion if use.  Serve it with steamed rice.

4. 灑上蔥，配飯享用。

Stir-fried Beef and Enoki Mushroom | 金菇炒牛肉

This stir-fried beef and enoki is a quick and simple recipe.  Except the marinade time, it takes only 10 minutes to cook.  You can always marinade the beef ahead and store it in the fridge and cook it the next day when you come back from work.

Note that I used light soy sauce to marinade the beef instead of salt here.  Salt makes the beef become tough after the marination.

Hope you enjoy this recipe.

Stir-fried Beef and Enoki Mushroom

金菇炒牛肉

INGREDIENTS:

300 gram Beef

2 packs Enoki Mushrooms, divided into small portions

2 Garlic Cloves, peels

4 tablespoons Oyster Sauce

3 tablespoons Vegetable Oil (for frying)

1 tablespoon Cornstarch + 1/4 cup Water

材料：

300 克  牛肉

2 包  金菇，分成小撮

2 瓣  蒜頭，去皮

4 湯匙  蠔油

3 湯匙  菜油

1 湯匙 粟粉 ＋1/4 杯水

MARINADE:

4 tablespoons Light Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1 teaspoon Cornstarch

1 tablespoon Sugar

醃料：

4 湯匙  豉油

2 湯匙  米酒

1 茶匙  粟粉

1 湯匙  糖

DIRECTION 做法:

1. Slice the beef into 1/2 cm thick pieces.

1. 牛肉切成1/2cm 厚片。

2. In a mixing bowl, add beef and marinade; mix well.  Let it stand for 20 minutes.

2. 在一只碗內，加入牛肉片和醃料；拌勻。醃約20分鐘。

3. Add vegetable oil and garlic in a pan.  Heat it up over high heat until the garlic is fragrant and turns slightly brown.

3. 在鑊內下油和蒜頭；用大火爆香。

4. Add beef slices.  Quickly stir fry them until they start to turn colour.

4. 下牛肉片；快炒至其開始變色。

5. Add enoki mushroom and oyster sauce and stir fry for about 30 seconds, or until the enoki starts to wilt.

5. 下金菇和蠔油；快炒約30秒，或至金針開始變軟。

6. Stir in the cornstarch water. 

6. 下粟粉水。

7. Continuously stir fry until the enoki is just soft to touch.  Turn off the heat and transfer the beef and enoki to a serving plate immediately.

7. 繼續炒至金針軟身；離火，上碟。

If the sauce is not thicken enough at this point, transfer the beef and enoki to the serving plate first, and then continue to cook the sauce until it reaches the desired consistency.

如汁不夠濃稠，可先把牛肉和金針排盤，再把汁繼續煮至稠身然後淋上面。

8. Delicious to serve with rice or noodles.

8. 配白飯和淨麵一流。

Thanks for stopping by.  I hope you enjoy this recipe.

Stir fried Chinese Kale (Kai Lan) and Beef | 芥蘭炒牛肉

Stir fried Chinese Kale and Beef

芥蘭炒牛肉

Ingredients: (yields 4 servings)

14 ounces Chinese Kales

300 gram Beef

10 Garlic Cloves

10 gram Ginger Slices

2 tablespoons Chinese Rice Wine

1 teaspoon Corn Starch

2 tablespoons Water

1 tablespoon Sugar

1/2 teaspoon Salt

1/4 cup Vegetable Oil (for cooking)

Marinade for Beef:

3 tablespoons Oyster Sauce

1 tablespoon Sesame Oil

1.5 tablespoons Sugar

1 Egg

材料：(4人份)

14 安士   芥蘭

300 克   牛肉

10 瓣   蒜頭

10 克   薑片

2 湯匙   米酒

1 茶匙   粟粉

2 湯匙   水

1 湯匙   糖

1/2 茶匙   鹽

1/4 杯   菜油 (炒菜用)

醃牛肉料：

3 湯匙   蠔油

1 湯匙   麻油

1.5 湯匙   糖

1 隻   雞蛋

DIRECTION: