Saturday, April 6, 2019


source :

Ingredients :

4  large  eggs
1/2  scant tsp.  salt
1/4  tsp.  sesame oil
1  tsp.  shaoxing wine  (optional),  I omit
3  dashes  ground white pepper
3  tbsp.  cooking oil
8  oz.  fresh tomato  ~  cut into thin wedges  (I use 1 large tomato)
1  tsp.  sugar
2  tbsp.  water

Directions :

1.  Break the eggs into a bowl and use a pair of chopsticks or a fork to beat the eggs.  Add salt, sesame oil, shaoxing wine and ground white pepper.  Beat and stir to mix well.

2.  Heat up a wok with 2 tablespoons cooking oil.  Add the egg mixture into the wok and use your spatula to spread the eggs.  Keep stirring until the eggs form lumps.  Gently break the lumps into smaller pieces.  As soon as the eggs are cooked, dish out and set aside.

3.  Clean the wok and heat it up again with 1 tablespoon cooking oil.  Add the tomato wedges into the wok and do a few quick stirs.  Add the sugar and water into the tomatoes.  Cover it with the lid and let cook for about 30 seconds.  Transfer the eggs into the tomatoes, stir-fry for 30 seconds, dish out and serve immediately.

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