Grilled Tomatoes and Scrambled Eggs, Chinese-Style
Don’t forget to check the Chinese thread of the Inernational Recipe Forum, for great Chinese dishes.
3 or 4 ripe tomatoes 2 tablespoons dark sesame oil Salt and pepper 3 tablespoons neutral oil like corn or canola 1 teaspoon minced garlic 1 tablespoon minced ginger 6 eggs 2 teaspoons soy sauce, or to taste 1/4 cup minced scallions, optional
Start a gas or a charcoal grill; fire should be moderately hot
and the rack about 4 inches from heat source. Core tomatoes
and cut each into 3 or 4 thick slices. Brush them with one
tablespoon sesame oil and sprinkle with salt and pepper.
Grill tomatoes, turning once, until they are soft but not mushy.
As they cook, use tongs to remove and discard their skins. You
should be able to lift them from grill with a spatula without
their falling apart.
While tomatoes cool, put oil in a 10-inch skillet, preferably
nonstick, and turn heat to medium-high. Add garlic and ginger
and cook just until they sizzle. In a bowl, beat together
tomatoes and eggs.
Add tomato-egg mixture to skillet and cook, stirring almost
constantly, until mixture forms soft curds, 5 to 10 minutes.
Stir in remaining sesame oil and soy sauce. Garnish, if you like,
with scallions, and serve.