As promised I’m sharing some of my favourite Chinese dishes that I discovered and learnt how to prepare while living in Shanghai. I absolutely adore the authentic Chinese cuisine and even though my cooking doesn’t come close to the beautiful mysterious flavours of China, it still brings me back just a little closer to the far-flung Asia ♥ I hope you enjoy the stir-fries. There will be Chinese Food Part Three with some family meal ideas so make sure you look out for it!
西红柿炒鸡蛋（xi hong shi chao ji dan) – Stir-Fried Egg and Tomato
When I first found this dish I thought it was rather an unusual combination. For some reason I had never been keen on hot tomatoes – I used to get rid of the ones on a pizza – ‘yuck’! Well, that was until I tried this delish stir-fry. Juicy tomatoes and scrambled eggs make a perfect match in this saucy dish that’s normally served over rice. I could have this every day!
3 eggs, 2 big tomatoes, 1 spring onion, 4 tbsp vegetable oil, salt to taste, 1 tbsp sugar
1. Wash tomatoes with boiling hot water, peel and chop, cut the spring onion, set aside.
2. Beat eggs together, add salt, mix, set aside.
3. Heat the wok, add 3 tbsp oil, once it’s hot add the egg mixture and let fry for about 15 seconds then break the eggs into pieces, toss and fry for another 1 min, remove the eggs.
4. Add tomatoes into the remaining oil, add salt and sugar, stir-fry for about 2 min until the juice comes out then put the eggs back, mix and fry for another 30 sec.
5. Serve over rice (use rice cooker for perfect rice, otherwise measure 1 cup of rice to 2 cups of cold water, wash the rice several times until the water is clear then cook covered).
韭菜炒鸡蛋 （jiu cai chao ji dan) Stir-Fried Chinese Chives And Eggs
This yummy thing is also my favourite! It’s impossible to have only one favourite dish while living in China. Chinese chives (or garlic chives) can be found in…. a Chinese shop (surprise surprise) I’m sure there’s at least one in every city. They have a garlicky taste (could be guessed by the name) and also go nicely with eggs and rice. One of the ingredients is Chinese rice wine – it’s used to add acidity to the stir-fries (I used Shaohsing Cooking Rice Wine).
3 eggs, 300 g Chinese chives, salt to taste, 4 tbsp vegetable oil, 2 tbsp rice wine (optional)
1. Wash chives, dry, cut into 3 cm sections, set aside.
2. Beat eggs together, add salt and rice wine, mix and set aside.
3. Heat oil in the wok, add chives, stir-fry for 2 min, add the egg mixture, toss and fry for another 1 min or until the eggs are cooked.
4. Serve with rice and enjoy ❤