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