Chinese Stir-Fried Eggs with Tomatoes

• 份量: 4 servings
• 总时间: 20 minutes

配料

3 ripe plum tomatoes (about 12 ounces total), cored, halved and seeded

4 tablespoons unseasoned rice vinegar, divided

Kosher salt and ground white pepper

1 tablespoon ketchup

2 teaspoons finely grated fresh ginger OR 1 medium garlic clove, finely grated OR both

1/2 teaspoon red pepper flakes

1 teaspoon toasted sesame oil

3 teaspoons soy sauce, divided

8 large eggs

3 tablespoons grapeseed or other neutral oil, divided

Optional garnish: Thinly sliced scallions OR toasted sesame seeds OR chili oil OR a combination

步骤

Cut each tomato half into thirds. In a medium bowl, toss the tomatoes with 1 tablespoon vinegar and ½ teaspoon white pepper. In a small bowl, stir together ¼ cup water, the remaining 3 tablespoons vinegar, the ketchup, ginger, pepper flakes, sesame oil, 2 teaspoons soy sauce and ½ teaspoon white pepper; set aside. In a second medium bowl, whisk together the eggs, remaining 1 teaspoon soy sauce and ½ teaspoon white pepper.

Drain the tomatoes and set aside. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons grapeseed oil until barely smoking. Pour the eggs into the center of the pan, letting the eggs puff up at the edges. Use a spatula to stir the eggs, pushing them toward the middle as they begin to set at the edges and folding the cooked egg onto itself. Cook until just set, 45 to 60 seconds; transfer to a plate.

In the empty skillet, heat the remaining 1 tablespoon oil over medium-high until beginning to smoke. Add the drained tomatoes and cook, undisturbed, until just beginning to blister, 30 to 60 seconds. Arrange the tomatoes on top of the eggs.

Return the skillet to high heat and pour the sauce mixture into the skillet. Cook, stirring constantly, until thickened, about 30 seconds. Taste and season with salt and white pepper. Pour over the tomatoes.