Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Stir-Fried Eggs with Tomatoes
Ingredients
Directions
Ingredients
4
large eggs
Jump
¼ c
chopped cilantro
Jump
1 tbsp
sesame oil
Jump
½ tsp
salt
Jump
tsp
freshly ground pepper
Jump
2 tbsp
peanut or vegetable oil
Jump
2 tsp
minced garlic
Jump
2 tbsp
chopped shallots
Jump
2
medium ripe tomatoes, diced (about 8 ounces)
Jump
2 tsp
Shao Hsing rice wine or dry sherry
Jump
¼ tsp
sugar
Jump
Stir-Fried Eggs with Tomatoes

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.

2 servings

  1. In a medium bowl beat together the eggs, cilantro, sesame oil, salt, and pepper.
  2. 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.