Fresh eggs are an ideal food for stir-frying. Whenever possible I buy free-range eggs from the farmers’ market. Fresh eggs partnered with farm-ripe produce are sublime. In the summer, ripe tomatoes are superb stir-fried with eggs and seasoned with shallots, garlic, and cilantro—a quick, simple meal guaranteed to satisfy.
- In a medium bowl beat together the eggs, cilantro, sesame oil, salt, and pepper.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the garlic and shallots, then, using a metal spatula, stir-fry 30 seconds or until the shallots are translu- cent. Add the tomatoes and rice wine, sprinkle on the sugar, and stir-fry 1 minute or until the tomatoes are just softened. Swirl the egg mixture into the wok and stir-fry 1 minute or until the eggs are just set but still moist. Do not overcook.
From STIR-FRYING TO THE SKY'S EDGE by Grace Young. Copyright © 2010 by Grace Young. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.