Title: Jidan Chao Xihongshi-Stir-Fried Eggs with Tom
Categories: Chinese Eggs
Yield: 4 Servings
| 6 | | Eggs, beaten |
| 2 | ts | Sesame oil |
| 1 | ts | Salt |
| 1 | lb | Fresh tomatoes |
| 6 | | Whole scallions (spring onions) |
| 1 1/2 | tb | Peanut oil |
| 1/2 | ts | Salt |
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