Name: Xīhóngshì Chǎo Jīdàn (Chinese Stir-Fried Tomatoes and Eggs)
Total time: 25 min
Cuisine: ChineseAsia
Ingredients: 4 scallions , white parts sliced thin, green parts cut into 1-inch lengths; 3 tablespoons vegetable oil , divided; 3 garlic cloves , sliced thin; 2 teaspoons grated fresh ginger; 8 large eggs; 2 tablespoons Shaoxing wine or dry sherry; 1 teaspoon toasted sesame oil; 1 teaspoon table salt , divided; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, cut into 1-inch pieces; 2 teaspoons sugar

Why This Recipe Works

For this hugely popular Chinese stir-fry (one of the first to incorporate tomatoes into a dish) we started by beating eggs with a little Shaoxing wine and toasted sesame oil to add savory notes as well as tenderness—the liquid and oil diluted the egg proteins and kept them from bonding too closely and turning tough. Quickly cooking the eggs over medium-high heat promoted airier curds. For the tomato base, garlic, ginger, and scallions provided savoriness while canned tomatoes gave us year-round consistency. Simmering the tomatoes with a measured amount of sugar made the base concentrated and rich before we combined it with the eggs.

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Before You Begin

A 14-inch wok or a 12-inch skillet can be used. Serve the stir-fry with steamed white rice.

Instructions

Combine scallion whites, 1 tablespoon vegetable oil, garlic, and ginger in small bowl; set aside. Whisk eggs, Shaoxing wine, sesame oil, and ½ teaspoon salt together in separate bowl.

Heat remaining 2 tablespoons vegetable oil in 12-inch nonstick or carbon-steel skillet or 14-inch wok over medium-high heat until shimmering. Add egg mixture. Using rubber spatula, slowly but constantly scrape along bottom and sides of pan until eggs just form cohesive mass, 1 to 2 minutes (eggs will not be completely dry); transfer to clean bowl.

Add reserved garlic mixture to now-empty pan and cook over medium heat, mashing mixture into pan, until fragrant, about 30 seconds. Add tomatoes and their juice, sugar, and remaining ½ teaspoon salt and simmer until almost completely dry, 5 to 7 minutes. Stir in egg mixture and scallion greens and cook, breaking up any large curds, until heated through, about 1 minute. Serve.