This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Chinese Stir-Fried Eggs with Tomatoes
This recipe comes together quickly, so have all ingredients assembled and prepared before you start cooking. The eggs should be light golden brown on the bottom. Use a wand-style grater for the ginger and garlic. We liked the eggs with thinly sliced scallions, toasted sesame seeds and a drizzle of chili oil. To make it a quick dinner, serve over white rice.
plum tomatoes (about 12 ounces), halved, cored and seeded
tablespoons unseasoned rice vinegar, divided
01Cut each tomato half into thirds. In a medium bowl, toss the tomatoes with 1 tablespoon of the vinegar and ½ teaspoon white pepper. In a small bowl, combine the remaining 3 tablespoons vinegar, the water, ketchup, ginger, garlic, pepper flakes, sesame oil, 2 teaspoons of the soy sauce and ½ teaspoon white pepper. Set aside. In a second medium bowl, whisk the eggs, remaining 1 teaspoon soy sauce and ½ teaspoon white pepper.
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