Jidan chao xihongshi-stir-fried eggs with tom
Last updated 6/12/2012 12:57:24 AM. Recipe ID 19944. Report a problem with this recipe.
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
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
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