Friday, November 20, 2009

Scrambled Eggs with Tomatoes


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)


1. Drop the tomatoes in boiling water for 30 seconds.
Remove, drain, and peel. Cut in half, squeeze out the seeds,
and chop coarsely.

2. Beat the eggs with the 1/4 tsp. salt.

3. 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.

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