A coworker who came to study in the U.S. from China sometimes brings this to work for lunch, and she made it sound so comforting and tasty that I wanted to try it for myself. It's apparently a very popular home cooked dish in China, and can be eaten for any meal of the day.
Notes:
- I ended up using garlic chives from my garden because I didn't have any scallions in the house at the time I had all the other ingredients.
- I used freshly picked summer tomatoes and I imagine that's what this tastes best with.
- I do not have a wok so I used a nonstick skillet on medium-high heat.
Verdict: It was quick, easy, and satisfying. It strikes me as a late summer version of Niratama Donburi, which I love. I would happily make and eat this again.
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