New York Times
Chinese Stir-Fried Tomatoes and Eggs
Author:Francis Lam
12 Ingredients
20 mins
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
Serves
1
Serves
1
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