| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
6 |
-8 |
INGREDIENTS
| 4 |
|
Tomatoes, about 1 pound, unpeeled |
| 2 |
tb |
Vegetable oil |
| 1 |
sl |
Ginger about the size of a quarter, slivered or chopped |
|
|
Salt |
|
|
Sugar |
| 4 |
|
Green onions, green part only, sliced thin |
INSTRUCTIONS
Wash tomatoes and cut each into 6 wedges. Heat the oil in a large frying
pan over high heat. Add the ginger to the oil and let it sizzle for a few
seconds, stirring it with a wooden spoon. Add the tomatoes and toss them
quickly in the ginger until just heated through and coated with the oil.
Don't let the tomatoes get mushy. Add a dash of salt and sugar. Sprinkle
the green onion tops over the tomatoes and dish them up hot.
Posted to EAT-L Digest 06 Feb 97 by "June A. Halapir"
<jhalapi@CMS.CC.WAYNE.EDU> on Feb 7, 1997.
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