Serves4 (main course)
- Active time:15 min
- Start to finish:15 min
May 2009
Although pairing tomatoes and eggs is hardly a novel concept, this stir-fry is a revelation. Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that’s delicious over rice. Satisfying and quick, this staple of Chinese home cooking may well become one of yours.
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6
large eggs
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2
tablespoons
vegetable oil, divided
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2
scallions, finely chopped (reserve some chopped greens for garnish)
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4
medium tomatoes (about 1 lb), each cut into 6 wedges
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1
teaspoon
sugar
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Accompaniment:
white rice
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Beat eggs with 1/2 tsp salt until smooth but not frothy.
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Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
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Heat remaining Tbsp oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 tsp salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.
