CHINESE TOMATO SALAD
This recipe came from my cookbook called The Asian Cookbook. The Asian name of this dish is Chung Sik Faan Ke Sa Leut, but in English it's Chinese Tomato Salad.
Provided by Northwestgal
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients for the dressing, and set aside.
- Thinly slice the tomatoes. Arrange tomato slices on a plate, and spoon the dressing over the top.
Nutrition Facts : Calories 23.5, Fat 0.8, SaturatedFat 0.1, Sodium 295.6, Carbohydrate 4, Fiber 1.1, Sugar 2.6, Protein 0.9
CHINESE TOMATO SALAD
The Asian name of this dish is Chung Sik Faan Ke Sa Leut, but in English it's Chinese Tomato Salad. It's an easy recipe that produces a tasty vegetable side dish.
Provided by Vickie Parks
Categories Vegetables
Time 5m
Number Of Ingredients 10
Steps:
- 1. Thinly slice tomatoes. Arrange tomatoes on a plate; set aside.
- 2. Thoroughly mix together all of the dressing ingredients. Spoon dressing over the tomatoes.
- 3. Serve immediately.
GRAPE TOMATO 'QUICK KIMCHI'
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of "seasoned" or "dressed" salads or other preparations. Here, thick-skinned grape tomatoes maintain their snappy crunch, even draped in a fire-bright tangle of gochugaru, sesame oil and fish sauce. Though tomato's natural umami flavor multiplies the longer it sits, this dish is best eaten within 24 hours. When you're done, don't throw out the leftover dressing at the bottom of the bowl: Tossed in that tomatoey brine, bouncy rice noodles are a dream. For a vegetarian option, swap out the fish sauce for soy sauce.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, pickles, salads and dressings, side dish
Time 40m
Yield 2 to 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
- After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.
- Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
HALLOUMI, CHICKPEA, AND TOMATO SALAD WITH MINT
Halloumi is the hot new cheese! Well, really, it's ancient, not new--but it is best fried or grilled, so "hot" is fair, isn't it? This fresh salad combines halloumi with tomatoes, mint, and chickpeas, Mediterranean-style.
Provided by cheesemite
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
- Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
- Stir halloumi into the salad and serve immediately.
Nutrition Facts : Calories 359 calories, Carbohydrate 30.8 g, Cholesterol 37.2 mg, Fat 20.6 g, Fiber 6.9 g, Protein 16.8 g, SaturatedFat 8.5 g, Sodium 849.8 mg, Sugar 2.7 g
CHINESE STIR-FRIED TOMATOES AND EGGS
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
Provided by Francis Lam
Time 20m
Yield Serves 2 or 3, with rice
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
- If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
- Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
- Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams
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