Chinese Stir-Fried Tomatoes and Eggs
s a fussy eater growing up in England, the one thing I’d never refuse was creamy scrambled eggs doused in ketchup. Stir-fried tomatoes and eggs, xihongshi chao jidan in Mandarin (faankeh chao dan in Cantonese), isn’t so terribly far off from this concept, so I wasn’t surprised to learn that this dish of pillowy curds enrobed in a chunky, savory-sweet tomato sauce is often the first thing that Chinese children learn how to make. It’s also a dish that many Chinese American chefs, writers, and bloggers say they
