Thursday, October 25, 2012

Chinese Tomato and Egg with Fried Kohlrabi

Extended Shelf Life for: Tomatoes and Kholrabi

Chinese Style Tomato and Egg dish, much like the Eggplant and Potato Dish, this dish was inspired by our experience at a delicious Proper Chinese Restaurant in South Korea. Unfortunately, the main idea of the night was to have something to eat and I didn't do much research on how to season these eggs and the tomatoes - so mine, in ultimate simplicity, were sauteed onion and garlic followed by tomatoes and finally scrambled eggs, served on top of rice and alongside the upcoming kohlrabi home-fries. But, if you're looking for a more inspiring and flavorful Egg and Tomato dish, this recipe has all the makings of exactly what I was craving and what I so happily discovered in Daejeon, South Korea.

To accompany the eggs and to use up a large kohlrabi that had been gifted to me via my neighbor, I did a little Google exploration and opted for another NYT recipe, this time, rather than preserved red onions, I went for Kohlrabi Home-fries


Peel and cut 1 1/2 - 2 pounds of Kohlrabi into thick sticks. Heat 2-4 Tbsp. of Oil over medium heat in a heavy skillet or cast iron pan. Meanwhile, combine 1 Tbsp. of Flour with Salt to taste and toss the Kohlrabi sticks in the mixture. Add kohlrabi to the skillet of rippling oil and cook on both sides for a few minutes until crispy. Drain on a paper towel and serve plain or with your favorite yogurt dipping sauce (if you're in need of a good yogurt sauce, check out this recipe!)

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