Chinese Egg and Tomato

Monday, May 17, 2010

food painting for the vegetarian cookbook by Fiona Morgan
Quick. Easy. Light. Juicy.


Food painting artwork

30 x 30cm oil transfer drawing (a kind of monotype print) on oil on canvas. Inspired by Chinese paper cutting or Jianzhi which is a traditional form of decoration. Also usually in Chinese red.

By the way, all the food painting artwork is available to own in the Official Art Store.


The meatless meals recipe

A super quick fantastic meal today for Meatless Monday. Such simple ingredients are really transformed into something else. If you know of the taste sensation of umami, this is it bottled, as far as I'm concerned.

4 eggs
2 tomatoes, chopped into 2cm cubes
1/2 - 1 spring onion, finely sliced
2-3 cloves garlic, chopped fine
about 8 pinches of ground Chinese (Szechuan) pepper
1-2 teaspoons sugar
pinch of salt, to taste
dash of soy sauce
optional dash of Chinese stock sauce or savoury seasoning (add in with the soy sauce in the recipe)
sesame or peanut oil

Crack the eggs into a bowl and add a pinch of salt. Beat the eggs.
Put a really generous amount of oil in a pan.
When the oil is almost smoking, add the eggs, stirring, and scramble very quickly. Remove to a plate or back into the bowl.
Remove most of the oil from the pan.
Fry the garlic, Szechuan pepper and a pinch or two of salt until the garlic has softened.
Add the tomato and a little soy sauce to taste.
After the tomato has cooked a little, add sugar.
After a little more cooking add the eggs back in and taste the dish for salt, sugar and soy sauce. Adjust as needed.
Serve over rice and sprinkle with the spring onion.

For 2.


More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents. .

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