Jidan chao xihongshi-stir-fried eggs with tom

4 Servings

Ingredients

Quantity Ingredient
6 eaches Eggs, beaten
2 teaspoons Sesame oil
1 teaspoon Salt
1 pounds Fresh tomatoes
6 eaches Whole scallions (spring onions)
1½ tablespoon Peanut oil
½ teaspoon Salt

Directions

IN A MEDIUM-SIZED BOWL, combine the eggs with the sesame oil and salt. Set aside. Cut the tomatoes into quarters and then into eights.

With the flat of a cleaver or knife, crush the scallions and then finely shred them. Heat a wok or large saute pan until it is hot. Add the oil, salt, and scallions and stir-fry for 30 seconds. Then add the tomatoes and eggs and continue to cook, stirring continually until eggs are set, about 5 minutes. Quickly place on a platter and serve at once. Serves 4 as part of a Chinese meal, or 2 as a single dish. Courtesy of Shareware RECIPE CLIPPER 1.0

Related recipes