Title: Stir-Fried Eggs with Tomatoes (Jidan Chao Xih
Categories: Oriental, Vegetables
Yield: 4 Servings

6 Eggs; beaten
2 ts Sesame oil
1 ts Salt
1 lb Fresh tomatoes
6 Scallions, whole
1 1/2 tb Peanut oil
1/2 ts Salt

IN A MEDIUM-SIZED 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 stir-fry 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