How to Make Chinese Tomato Eggs
Step #1: Beat the eggs in a small bowl; season with vinegar, salt, and sesame oil. Beat lightly to combine. I’m keeping my promise from Wednesday’s Chinese Potatoes recipe post to share another recipe I learned while traveling in China earlier this year. After four exhausting hours climbing the Great Wall, my travel companions and I stopped at a little restaurant and enjoyed some of the tastiest food of my life. Step #2: Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat. Add the egg mixture and scramble until just set. Scoop out onto a plate and set aside. Step #3: Sprinkle the tomatoes with the sugar, then add to the hot wok along with the scallions / sliced green onions (add a touch more oil if the pan is looking dry). Stir-fry until the tomatoes have softened; 2 to 3 minutes. Step #4: Return the eggs to the pan and toss well. Taste and add salt as needed. Serve hot. For reheating, use a nonstick skillet over medium heat, stirring gently until warmed through, or microwave in short intervals, giving it a stir between each to make sure it heats evenly.
