Every Chinese cook who has made this at the temple had a different idea on how to do this dish and they were all good. The sesame oil and wine flavoring are from a New York Times Cookbook version and are not required. If tomatoes are not in season, I would use good quality low sodium canned whole tomatoes. They are more flavorful than green house or imported varieties.
- 3 Ripe Roma tomatoes
- 3 Eggs
- sesame oil and rice wine or sherry (optional)
- 1 Tbsp Water
- 3 Cloves sliced garlic (optional)
- 7 tsp Avocado oil
- Pinch sugar
- 1/4 tsp Salt
- Green onions sliced for garnish
Peel off the skin of the tomatoes (see note). Then cut them into small chunks.
Beat the eggs with water and sesame oil and rice wine/sherry (if used).
Heat 2 tablespoons of oil in a wok (or a frying pan) on high heat. Pour in eggs when oil smokes. When the edge is cooked, push to one side to let uncooked part touch the bottom of the wok. Take the egg out as soon as there is no more liquid (do not overcook).
Put 1 teaspoon of oil to the same wok, cook tomato and garlic on medium heat until tomato is a little mushy.
Add cooked egg. Roughly break up the egg with the end of a spatula. Sprinkle salt and sugar, then give everything a quick stir.
Garnish with spring onion before serving if you wish. Onions may be to one side of serving dish, so that you can serve without onions for those who wish so.
NOTE: Cut a small cross on each tomato. Place them in very hot water. Take them out when you see the cut split. Pull the skin off when cool enough to touch.
Serve with rice or noodles.
2 Servings.
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