Stir-Fried Tomato & Eggs (Fan Qie Chao Dan)
- camissonia
- Oct 17
- 1 min read
I don't remember my mom ever having made this home-style Taiwanese dish, but my grandmother certainly did (not while we were in Taiwan, but back in the mid-80's, when she, my Aunt Sheri and I were all living in LA). Tomato & eggs doesn't sound very Chinese, but the addition of garlic, a touch of soy, sweet chili sauce, ketchup and scallions makes this dish distinctive in the pantheon of egg dishes.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Mix the sauce ingredients (sweet chili sauce, ketchup, soy sauce, sesame oil, water and cornstarch) in a small bowl; set aside.
2
In a large bowl, beat together the eggs, 1 tsp kosher salt, 1/4 tsp black pepper and 1 tsp Shaohsing wine.
3
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium high heat. Add the beaten eggs and stir until partially set (about half to 3/4 cooked through - do NOT overcook). Immediately remove the partially scrambled eggs to a bowl and set aside.
4
In the same pan, add 2 tsp. vegetable oil and stir in the garlic and half of the minced scallions. Add the diced tomatoes and stir-fry 1-2 minutes over high heat, then stir in the sweet chili sauce mixture. Cook, stirring frequently, until the mixture is slightly thickened.
5
Add the eggs back to the pan and stir together with the tomatoes, breaking up any large pieces with the spatula. Gently toss together and turn off heat after 30 seconds or when the mixture is heated through. Season with a drizzle of sesame oil and an extra pinch of salt and/or pepper as needed.
6
Remove to a serving dish & garnish with the remaining minced scallion. Serve with steamed white rice.
Instructions
12 large eggs beaten
1 tsp kosher salt
1/4 tsp black pepper
1 tsp Shaohsing wine
1 tbsp vegetable oil
Eggs
3 tbsp sweet chili sauce
2 tbsp ketchup
1 tbsp soy sauce
2 tsp sesame oil
1 tbsp water
1 tsp cornstarch
Sauce
4 medium ripe tomatoes seeded and diced
3 scallions minced
3 cloves garlic minced
2 tsp vegetable oil
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Stir-Fried Tomato & Eggs (Fan Qie Chao Dan)
Prep Time
15 min
Cooking Time
15 min
Rest Time
0
Total Time
30 min
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