Chinese Stir-Fried Tomatoes and Eggs Recipe – New York Times

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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.

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The Stir Fried Tomatoes And Eggs My Chinese Mother Made

Cet article est apparu en premier (en Anglais) sur NEW YORK TIMES

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