Stir-fried Tomatoes, Cucumber and Eggs recipe
information
The cucumber can be replaced by a green pepper or courgettes if you prefer.
ingredients
175 g (6 oz) firm tomatoes, skinned
1/2 cucumber, unpeeled
4 eggs
5 ml (1 tsp) salt
1 spring onion, finely chopped
60 ml (4 tbsp) vegetable oil
10 ml (2 tsp) Chinese rice wine or dry sherry (optional)
1/2 cucumber, unpeeled
4 eggs
5 ml (1 tsp) salt
1 spring onion, finely chopped
60 ml (4 tbsp) vegetable oil
10 ml (2 tsp) Chinese rice wine or dry sherry (optional)
method
1. Cut the tomatoes and cucumber in half, then cut across into small wedges. In a bowl, beat the eggs with a pinch of salt and a few pieces of the chopped spring onion.
2. Heat about half the oil in a preheated wok, then pour in the eggs and scramble lightly over a moderate heat until set, but not too dry. Remove the scrambled egg from the wok and keep warm.
3. Add the remaining oil to the wok and heat over a 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. Serve at once.
2. Heat about half the oil in a preheated wok, then pour in the eggs and scramble lightly over a moderate heat until set, but not too dry. Remove the scrambled egg from the wok and keep warm.
3. Add the remaining oil to the wok and heat over a 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. Serve at once.
serving amount
serves 4
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