Total Time: 25 minutes
RECIPE OVERVIEW Stir-fried tomatoes and eggs is such a simple dish that it is often the first thing that Chinese children learn how to make. Sesame oil and Shaoxing wine add nutty flavor and help the eggs stay tender as well. The liquid and oil dilute the egg proteins and keep them from bonding too closely and turning tough. Quickly cooking the eggs promotes airier curds. For the sauce, garlic, ginger, and scallions provide savoriness to canned tomatoes, and simmering the tomatoes with some sugar makes the base concentrated and rich. You can serve the stir-fry with steamed white rice.
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
1. 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.
2. Heat remaining 2 tablespoons vegetable oil in 12-inch nonstick skillet or 14-inch flat-bottomed wok over medium-high heat until shimmering. Add egg mixture. Using heat-resistant 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.
3. 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.