Shrimps Stir-Fry Eggs
Shrimps Stir-Fry Eggs

Shrimps Stir-Fry Eggs虾仁炒蛋

This very simple preparation is somewhat similar to my recipe for Spiced Eggs with Shrimp. The fundamental differences, however, are that, in this recipe, I use tiny little cocktail shrimp, and very few additional seasonings or other ingredients. The reason for both choices are that, as a general rule, the smaller the shrimp, the more flavor they have, and if you are trying to capitalize on that, it would be counterproductive to add spice seasonings, or other larger ingredients whose taste might overwhelm the tiny shrimp themselves.


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Tomatoes Stir-Fry Eggs - 番茄炒蛋
Tomatoes Stir-Fry Eggs – 番茄炒蛋

Tomatoes Stir-Fry Eggs – 番茄炒蛋

I have heard, or read, a huge number of Chinese people, cooks and non-cooks alike, who claim that 番茄炒蛋, or Eggs gently scrambled with Tomatoes, is the first dish they ever learned to prepare themselves. It is certainly a popular dish amongst students, and at modest family meals, not only because it is delicious, but because it so incredibly simple to make. The humble meal may consist of nothing more that the requisite Tomatoes and Eggs, along with maybe a pinch or two of Sugar, or it may get considerably more complex with all sorts of other additions, much like an Omelet, or Scrambled Eggs in the West. The recipe for the version here is a touch more complex than the most basic form of Tomatoes Stir-Fry Eggs, but it is still remarkably simple.


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Spiced Eggs with Shrimp
Spiced Eggs with Shrimp

Spiced Eggs with Shrimp

Scrambled eggs with shrimp is one of those fairly common combinations in Chinese cuisine that can easily be served as a light repast, or as one of several dishes in a more substantial meal. The recipe here, builds on the basic theme by drawing from different Asian cuisines and enhancing the main ingredients with garlic, and the fiery and umami-rich flavors of Sambal Oelek and Fish Sauce.


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Eggs with Eggplant and Basil
Eggs with Eggplant and Basil

Eggs with Eggplant and Basil is Asian in spirit but doesn’t actually belong to any specific cuisine. It calls for the long, slender types of eggplant common to Japanese, or south-east Asian kitchens rather than the fatter, deep purple eggplants more familiar in the west. It could easily be served as a side dish as part of a more complex meal, or eaten alone as a snack or even a simple breakfast…


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Eggs with Dried Scallops
Eggs with Dried Scallops

Eggs with Dried Scallops, also known as Conpoy, take the very simple dish of basic scrambled eggs to a new level. In China, and across south-east Asia, other ingredients are often included to eggs to add an umami boost. Dried mushrooms or cured ham both work very well, and fish sauce is sometimes used. Here, conpoy, are added to the same effect. To offset the natural sweetness of the dried scallop, a little chili paste is included as well.

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