fān qié chǎo dàn

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Melissa Leong

Into a gentle pan, add one finely diced garlic clove, a thumb sized piece of ginger (halved and bruised), and a few batons of the white part of two to three green onions (scallion) to a good slug of vegetable oil. ⁣

Move the contents around the pan to infuse the oil with flavour for 2-3 minutes, then add about a cup of tomatoes that have been peeled, blanched and chopped into bite sized pieces (I used a punnet of small Romas, halved - use whatever, so long as it has flavour). Turn up the heat slightly, and simmer the tomatoes until they start to (but don’t completely) collapse, seasoning with salt, white pepper, sesame oil and a splash of soy. ⁣ Move the contents around the pan to infuse the oil with flavour for 2 to 3 minutes, then add about a cup of tomatoes that have been peeled, blanched and chopped into bite sized pieces (I used a punnet of small Romas, halved - use whatever, so long as it has flavour). Turn up the heat slightly, and simmer the tomatoes until they start to (but don’t completely) collapse, seasoning with salt, white pepper, sesame oil and a splash of soy. ⁣

In a bowl, vigorously whisk 3 to 4 eggs in a bowl. Push the tomato mess to one side of the pan, removing the ginger knobs. Pour in the egg mixture and gently push the mixture around to form large curds, then begin to fold the tomato mixture through. Remove from heat, season to taste, and (always) serve with steamed Jasmine rice.

Note: Ingredients may have been altered from the original.

Directions at instagram.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer