Stir-Fried Eggs With Tomatoes (jidan Chao Xihongshi) Recipe

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.