Chinese Tomato and Egg Stir-Fry

Sarah Leung’s tomato and egg stir-fry at The Woks of Life brings together soft scrambled eggs, tomato wedges and scallions. Sesame oil, white pepper and Shaoxing wine are among the seasonings in her version. Rice is the suggested accompaniment.

Our serving idea is to make this the focal point of a quiet weeknight supper. Put the rice in a separate bowl and let everyone choose the balance of grains and saucy eggs. A small plate of plainly cooked greens would give the table another color without making the meal feel crowded.

This is also a useful change of direction for readers who usually reserve eggs for breakfast. The combination belongs comfortably in a dinner rotation, especially when you want a warm meal built around a few familiar groceries. Before starting, read the linked method all the way through and have your serving bowls ready. Leung’s directions explain how the egg and tomato components come together; use her full recipe for timing and quantities.

Recipe credit: Sarah Leung, The Woks of Life. Read the full original recipe.

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