Authentic Chinese Tomato and Eggs Stew


Sick of Chinese takeout? Also, is it truly making you sick with all of the MSG? As much of a guilty pleasure takeout is for all of us,  the greasy lo-mein and orange chicken can get pretty unhealthy and tiring. With my constant addiction with takeout,  I have been in need of a dire cleanse.

Living in the city is the best place to dine out, but there are tons of disadvantages to always going out to eat. It’s costly. College students are eager to explore the city for new dining experiences outside of campus, but going out every weekend can take a toll on the wallet. Take the time to manage your budget, and see if you can afford to go out every weekend. And if you can, that’s great. But if you can’t, don’t take the chance of damaging your finances AND your body. Think it over before you plan to dine out with friends. Plan a dinner night in with food you all decided to cook together. This will be a NOTE TO SELF.

My authentic Chinese tomato egg dish is something my family always makes for me at home. I realize that a lot of my ingredients don’t have any calculations of how much to put in. When I cook, I usually wing it (as do my grandma, mom, and dad). For my next recipe, I’ll make sure to add the servings/numbers needed in the ingredients.

Rice, Eggs, Tomatoes, Spinach, Beef Meatballs, Salt, Brown Sugar, Soy Sauce, Vegetable Oil

The first step is to wash the rice with cold water/lukewarm water. It has been said that white rice doesn’t necessarily need to be washed because it’s highly refined and polished. It has been a habit of mine to wash it, so it doesn’t hurt to rinse it before cooking. When the rice is cooking in the rice cooker, make sure to clean the other ingredients – the vegetables. Feel free to chop the tomatoes into smaller bite size pieces. I used cherry tomatoes, so cutting them weren’t necessary.  In a mixing bowl, beat the eggs together with salt, and set aside. Heat up the vegetable oil in a pan or wok over medium-high heat. When the pan is ready, pour in the eggs, and cook until they look almost scrambled. Add some water into the pan with a splash of more vegetable oil. When that simmers and boils together, you can add the spinach, tomatoes, and beef meatballs (I got the ready to go organic beef meatballs in a package) with a teaspoon of brown sugar into the water base. Cover the pan, and allow for the ingredients to form into a semi-stew. This can cook for about 7-10 minutes. In the final process, feel free to pour in a little bit of soy sauce for more flavor. I don’t usually recommend it, but it’s a matter or preference.

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