“This is one of those dishes that every family has their version of, and they range quite a bit,” says Andrew Chiou of Lucky Danger Washington DC. Sometimes it’s simply scrambled eggs with diced tomato thrown in; other times, it’s more stewed down. In this version, which co-owner Tim Ma grew up with, everything is lightly sautéed together and wedges of beef-steak tomatoes maintain their texture, but it’s still saucy from the tomato juice.
Serves 6 to 8
2 tablespoons canola or grapeseed oil
1 bunch scallions, sliced
8 egg, beaten
1 cup chopped fresh tomatoes
2 tablespoons soy sauce
1 tablespoon Shaoxing wine
- Heat oil in a wok over medium-high heat. Add scallions and cook for 30 seconds. Add eggs and lightly scramble until curds are almost set, but not completely. Remove eggs from pan and set aside. Add tomatoes, soy sauce, and Shaoxing wine to wok and sauté on high heat for 1 minute. Add eggs back to wok and toss to combine.
- Recipe by Andrew Chiou and Tim Ma, Lucky Danger, Washington D.C.