Chinese Style Egg and Tomato

Chinese Style Egg and Tomato 

 

1 tbsp. oil
4 beaten eggs
1 tbsp. oil
1 cup Gai Lon or broccoli, cut into 1/2 inch pieces
1/2 cup green onion finely sliced
1/4 cup chopped fresh parsley
1 tbsp. sweet basil or tarragon, crushed
2 medium Oriental tomatoes, peeled and cut into wedges
1 tbsp. cornstarch
1 tbsp. cold water
2 tbsps. Soya sauce
Tabasco sauce to taste

 

Ø      In a hot wok heat a small amount of oil.

Ø      Add eggs and scramble, remove from wok and set aside.

Ø      Add additional oil to hot wok.

Ø      When oil begins to smoke add Gai Lon and stir-fry 2 to 3 minutes.

Ø      Add green onion, parsley and basil, stir-fry 30 seconds.

Ø      Add tomatoes to wok and stir-fry 30 seconds.

Ø      Combine cornstarch with water and add to wok with soy sauce and Tabasco sauce.

Ø      Continue cooking until thickened. Pour over eggs and serve.

Makes 2 servings