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