Stir fried eggs with tomatoes (jidan chao xihongshi)

4 servings

Ingredients

Quantity Ingredient
6 Eggs, beaten
2 teaspoons Sesame oil
1 teaspoon Salt
1 pounds Fresh tomatoes
6 Scallions, whole
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 eighths. 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.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Related recipes