Chao San Wei - Stir-fried Tomatoes Cucumber And Eg... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fancy a Chinese breakfast. Ingredients:
175g - 6oz firm tomatoes, peeled |
1/3 cucumber, unpeeled |
4 eggs |
1 tsp salt |
1 spring onion (scallion), finely chopped |
4 tsp vegetable oil |
2 tsp chinese rice wine vinegar or dry sherry (optional) |
Directions:
1. Halve the tomatoes and cucumber, then cut into small wedges. In a bowl, beat the eggs with a pinch of the salt and a few pieces of the spring onion.
2. Heat about half of the oil in a preheated wok, then lightly scramble the eggs over a moderate heat until set, but not to dry. Remove and keep warm.
3. Heat the remaining oil over high heat, add the vegetables and stir-fry for 1 minute. Add the remaining salt, then the scrambled eggs and wine or sherry, if using.
4. **** The cucumber can be replaced by green (bell) pepper or courgette (zucchini) if preferred.
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