Stir-fried Eggs With Tomatoes (jidan Chao Xih
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Oriental, Vegetables | 4 | Servings | |
INGREDIENTS
| 6 | Eggs, beaten | |
| 2 | t | Sesame oil |
| 1 | t | Salt |
| 1 | lb | Fresh tomatoes |
| 6 | Scallions, whole | |
| 1 1/2 | T | Peanut oil |
| 1/2 | t | Salt |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 130
Total Fat: 14.6g
Cholesterol: 279mg
Sodium: 1142mg
Potassium: 338.4mg
Carbohydrates: 5.6g
Fiber: 1.3g
Sugar: 3.2g
Protein: 10.4g