Title: Jidan chao xihongshi-stir-fried eggs with tom
 Categories: China, Eggs
      Yield: 4 Servings
 
      6 ea Eggs, beaten
      2 ts Sesame oil
      1 ts Salt
      1 lb Fresh tomatoes
      6 ea 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