Recipe - Stir-Fried Eggs With Tomatoes (Jidan Chao Xih

6 Eggs; beaten
2 teaspoon Sesame oil
1 teaspoon Salt
1 pound Fresh tomatoes
6 Scallions, whole
1 One half tablespoon Peanut oil
One half teaspoon Salt

IN A MEDIUMSIZED BOWL, combine the eggs with the sesame oil and salt. Set
aside. Cut the tomatoes into quarters and then into eighths. 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 stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini