Xīhóngshì Chao Jīdàn (Chinese Stir-Fried Tomatoes and Eggs)

Name: Xīhóngshì Chao Jīdàn (Chinese Stir-Fried Tomatoes and Eggs)
Yield: Serves 4
Cuisine: Chinese
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

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Appears in Cook's Illustrated September/October 2020, America's Test Kitchen TV

This simple yet surprisingly complex dish deserves its reputation as one of China's most beloved comfort foods.

SERVES4

TIME25 minutes

has video

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 dilut...

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