Skip to main content
Volume 134

Dinner This Week: Stir-Fried Tomatoes and Eggs

By Keith Dresser Published

This week’s menus include Xīhóngshì Chao Jīdàn (Chinese Stir-Fried Tomatoes and Eggs), Country-Style Potato-Leek Soup, and Skillet Turkey Burgers for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Chinese Stir-Fried Tomatoes and Eggs with Steamed Rice

Xīhóngshì Chao Jīdàn is a hugely popular Chinese stir-fry (one of the first to incorporate tomatoes into a dish). We start by beating eggs with a little Shaoxing wine and toasted sesame oil to add savory notes as well as tenderness. Quickly cooking the eggs over medium-high heat promotes airier curds. For the tomato base, garlic, ginger, and scallions provide savoriness while canned tomatoes give us year-round consistency. Our Steamed Rice is soft enough to soak up savory sauces, yet sticky enough to pick up with chopsticks. Rinsing the grains removes some of their surface starch. Starting the grains in boiling water provides enough agitation to release the remaining starch, resulting in just the right amount of stickiness.

Printable Shopping Lists: Chinese Stir-Fried Tomatoes and Eggs with Steamed Rice

Equipment Review Best Woks

After years of preferring nonstick skillets to woks for making stir-fries, we decided to take a fresh look at this traditional pan.

Dinner 2: Potato-Leek Soup and Drop Biscuits

For Country-Style Potato-Leek Soup with a chunky, hearty texture, we start with creamy, lower-starch Red Bliss potatoes. Removing the pot from the heat allows the potatoes to finish cooking in the hot broth, thereby preventing them from overcooking and getting mushy. Our Drop Biscuits offer an easy-to-make alternative to traditional rolled biscuits, with the same tenderness and buttery flavor. The key is to let the melted butter clump in the cold buttermilk. These pockets of butter expand during baking, creating a light, airy crumb.

Printable Shopping Lists: Potato-Leek Soup with Drop Biscuits

Equipment Review The Best Rimmed Baking Sheets

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

Dinner 3: Turkey Burgers and Sweet Potato Fries

For juicy Skillet Turkey Burgers, we start by adding baking soda and gelatin to help keep the meat moist as it cooks. A bit of melted butter adds richness while soy sauce and Parmesan contribute savoriness. For a nicely browned exterior and evenly cooked interior, we start cooking the patties in a cold skillet so the exteriors can slowly start to brown while the interiors have time to reach the 160-degree serving temperature. For easy, no-splatter Sweet Potato Oven Fries, we cut unpeeled sweet potatoes into wedges and cook them on an oiled, preheated baking sheet until they are crisp on both sides.

Printable Shopping Lists: Turkey Burgers with Sweet Potato Fries


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.