Scrambled Eggs with
Tomatoes
Ingredients
3 tomatoes
1/2 tsp. scallion, shredded
2 eggs
1/2 tsp. fresh ginger, shredded
1 tsp. salt, or to taste
1 1/2 tsp. sugar
4 tbsp vegetable oil
1/4 tsp. MSG (optional)
Directions
- Drop the tomatoes in boiling water for
30 seconds. Remove, drain, and peel. Cut
in half, squeeze out the seeds, and chop
coarsely.
- Beat the eggs with the 1/4 tsp. salt.
- Heat 2 tbsp of the oil in a wok over
high heat until the oil surface ripples
. Pour in the eggs and cook, stirring
constantly, until thickened. Remove from
the wok and place in a dish. Add the other
2 tbsp of oil to the wok and reheat until
very hot. Add the scallions and ginger
and stir-fry for a few seconds. Then add
the tomato, the remaining salt, sugar
and MSG (optional) . Stir-fry about 30
seconds, then return the scrambled eggs
to the wok . Stir to blend, remove, and
serve.
