STIR-FRIED HEIRLOOM TOMATOES AND EGGS

Prep: 10 minutes Cook: 10-15 minutes Makes: 2-3 servings Tomatoes, especially heirloom cultivars, can vary wildly, not only in color but flavor, including water content. I love tomato water, especially with rice, but if you want a thicker sauce, cook the tomatoes longer to reduce, or add a cornstarch slurry (2 teaspoons cold water to 1 teaspoon cornstarch) a little bit at a time. As for the ginger, I want the flavor, but I don’t like to eat it, so I don’t bother peeling the pieces and leave them big enough to easily eat around. 6 tablespoons peanut or coconut oil 2 thumb-size pieces ginger, skin on, thickly sliced 3 scallions sliced crosswise as thinly as possible, whites and greens separated 6 large eggs, whisked frothy (or soft / silken tofu, drained), salted to taste 1 pound ripe heirloom tomatoes, cored, cut in bite-size pieces 1 clove garlic, peeled, chopped as finely as possible 2 tablespoons Shaoxing rice wine or cider vinegar Fine sea salt Cilantro, sesame oil, black pepper, plus fried wonton strips, prawn crackers or tortilla chips for crunch Steamed rice Hot sauce (Huy Fong Sriracha, Lao Gan Ma chile crisp, Tabasco, etc.) 1. Heat wok or skillet over medium-high heat. Add half the oil, carefully swirling to coat pan. When oil shimmers, add ginger; stir-fry until fragrant, about 10 seconds. Add scallion whites, then eggs or tofu. Scramble until barely set; transfer to a bowl. 2. Add tomatoes then garlic to wok; stir-fry over high heat until tomato juice releases and starts to thicken (add cornstarch slurry if desired), 7-10 minutes. Add wine or vinegar, and salt to taste. 3. Return eggs to pan; stir together gently. Remove from heat. Garnish with scallion greens, cilantro, sesame oil, pepper and chips.