Title: Chinese Egg-White Omelet with Tomatoes
Categories: Eggs, June 1996 i
Yield: 8 Servings

2 tb Vegetable oil
1/2 ts Vegetable oil
2 lg Tomatoes -- sliced into
1/4 "
10 lg Egg whites
1 1/2 ts Kosher salt

Heat a wok, without its stand, over high heat for 1 minute. Add 1/2
teaspoon
oil; swirling to coat sides of wok. When hot, 1 minute, add tomatoes.
Quickly
stir until they soften, 1 to 2 minutes. Set aside tomatoes and juices.
Rinse
wok with hot water; dry. In a medium bowl, whisk egg whites with 1
teaspoon
salt until foamy, about 1 minute. Return wok to high heat for 1 minute and
add 2 tablespoons oil. When the oil is hot, about 1 minute, scoop up some
of
it using a large spoon; hold this over wok while you poor thewhites into
the
wok; immediately poor hot oil onto whites. Cook 1 1/2 minutes. Do not stir;
egg whites will puff up. Add tomatoes with their juices in a circular
pattern.
Continue to cook through, 1 to 3 minutes. Sprinkle with remaining salt.
Slide
out of wok onto a serving plate, cut into wedges, and serve.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine

Recipe By : Martha Stewart Living, June 1996