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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 17 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours. | 2. Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes. | 3. Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1/2	pound	boneless cut	351.3341	0.0	48.8468	15.7307
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
brandy	1	tablespoon		-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
egg	4			286.0	1.44	25.12	19.02
salt	2	teaspoons		-	-	-	-
canola oil	1/2	cup	divided	963.56	0.0	0.0	109.0
tomato	8		cut	262.08	56.6384	12.8128	2.912
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
green onion	2	bunches	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.