Jia Chang Cai

Name: Jia Chang Cai
Ingredients: 3 medium tomatoes - four eggs (mixed with a teaspoon of salt)- one scallion (sliced thin) - two cloves of garlic (sliced thin)- two teaspoons of tomato paste; 4 eggs (beaten with a tsp of salt); 1 scallion (sliced thin); 1 cloves garlic (sliced thin); 2 tsp tomato paste; 1 tsp brown sugar; soy sauce (optional); neutral oil (for pan)

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weeknight dinner

Ingredients

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3 medium tomatoes - four eggs (mixed with a teaspoon of salt)- one scallion (sliced thin) - two cloves of garlic (sliced thin)- two teaspoons of tomato paste4 eggs (beaten with a tsp of salt)1 scallion (sliced thin)1 cloves garlic (sliced thin)2 tsp tomato paste1 tsp brown sugarsoy sauce (optional)neutral oil (for pan)

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Instructions

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Step 1

Pour in two tablespoons of oil in a heated wok or pan.

Step 2

Drop in the premixed eggs (don’t actually scramble cuz you want the nice ribbons.) Swirl the pan/wok and gently stir a few times, and scoop out when it’s still a little wet.

Step 3

In the same pan, heat up two tablespoons of oil and drop in the garlic slices and let them sizzle til fragrant.

Step 4

Put in the tomato paste and fry it for a minute. Add tomatoes.

Step 5

Season with a little salt and the sugar.

Step 6

Once you see orange/red tiny bubbles coming up on the side, if you like, add a splash of soy sauce for good luck and a deeper flavor.

Step 7

Add a little water (use your own judgment… you don’t want it burn but you don’t want it watery) and let it bubble up again.

Step 8

Add in your eggs and garnish with scallions. Enjoy right away on its own or with a side of warm rice!