Jidan Chao Xihongshi-stir-fried Eggs With Tom Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 each: Eggs, beaten
2 tsp: Sesame oil,
1 tsp: Salt,
1 lbs: Fresh tomatoes,
6 each: Whole scallions, spring onions
1 1/2 tbsp: Peanut oil,
1/2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp