One of our favorite home-style dishes at Hong Kong Restaurant in Ithaca’s Collegetown, this is the Chinese version of scrambled eggs and ketchup!

　　

Ingredients

serves 2

　　1 tomato

　　1/8 teaspoon dark sesame oil

　　Salt and pepper

　　2 scallions

　　3 eggs

　　1/4 teaspoon sugar

　　2 teaspoons vegetable oil

　　

Step 1

Cut the tomato into wedges. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.

　　

Step 2

In a small skillet on medium-high heat, warm the oil. Pour in the egg mixture and turn the heat down to medium. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center. After about a minute, flip the eggs to cook the other side. As soon as the eggs are fully set, remove from the heat.

　　

Step 3

Divide the eggs between two plates and top with the tomatoes.

　　

Serving & menu ideas

Step 4

For a heartier meal, serve with rice or toast and Pan-Asian Slaw (page 212).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.