Tomato with egg and broccoli à la Chang

Ingredients for 4 servings:

• 1 small broccoli
• 4 eggs
• 4 tomatoes
• 4 garlic cloves
• 1 cup rice
• Salt
• 200 ml oil (soybean oil)
• 1 cup water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the rice in a Chinese rice cooker if you have one, or according to the package instructions. Pick off all the florets from the broccoli and thinly slice the stems. Wash thoroughly. Wash the tomatoes, halve them, and slice them. Whisk the eggs. Peel the garlic cloves, press them down lightly, and roughly dice them. Heat 150 ml of soybean oil in a wok or deep frying pan over high heat until very hot. Then add half the garlic and stir quickly with a wooden spoon. After 1 minute, add all the broccoli and stir continuously with the wooden spoon. Season with 1 heaped teaspoon of salt. Gradually add 1 cup of water and stir until all the water has disappeared. This should take about 3-4 minutes. Transfer the broccoli to a bowl. Drain the oil and return it to the wok. Top up with new oil to about 150 ml and heat through. Add the beaten egg and stir for about 1-2 minutes. Transfer the scrambled eggs to a bowl. Drain the oil and return it to the wok. The oil should just cover the bottom of the wok or pan. Heat until hot and add the tomatoes, the remaining garlic, and a pinch of salt. Stir the tomatoes for about 2 minutes. Then add the scrambled eggs and broccoli, mix everything together, and remove the wok from the heat. Serve with rice. I learned this recipe from a young guest from northern China. He made it for us as a farewell dinner. It’s so delicious!