It's another sunny March day here in New York. I've found myself wanting to spend more time working by the windows instead of working in the kitchen, which is in the interior of my apartment. So in celebration of an early spring, here is a light yet delicious Chinese comfort food dish from the archives that takes about 5 minutes on the stove.
Within China, there are wildly divergent ways of cooking almost any dish. Take kung pao chicken, for example. The Sichuanese are wild about their version with smoky dried chilis and crunchy peanuts, while folks from Guizhou province love theirs with fresh chilis and absolutely no peanuts, and Beijingers are just fine with their mild kung pao dishes. Another example is pan-fried dumplings, whose thinned-skinned Cantonese and thicker northern varieties each have their fans. Or Cantonese wontons versus Sichuan wontons. The list goes on and on.
Stir-fried tomato and eggs, however, is remarkably the same all over China.
I grew up eating this dish and always associated it with weekend afternoons when my mom was too busy running errands to fix anything that took longer than 5 minutes. We also had it for weeknight dinners when my mom needed a 3rd or 4th course that didn't take longer than 5 minutes. (See a pattern?) It was our version of spaghetti with tomato sauce, the no-brainer that's also pure comfort food.Read More