| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Oriental, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; beaten |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Salt |
| 1 |
lb |
Fresh tomatoes |
| 6 |
|
Scallions, whole |
| 1 1/2 |
tb |
Peanut oil |
| 1/2 |
ts |
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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