TOMATO OMELETTE
[cooked-sharing]
Heat wok and add 1/2 tablespoon of oil.
Add scallions to the oil, then add tomatoes, peaches,
1/2 teaspoon of mushroom seasoning, 1/2 teaspoon of salt and sugar. Toss until juice comes out of the tomatoes.
Remove tomatoes from wok and set aside.
Rinse the wok.
In a bowl beat the eggs, salt and mushroom seasoning until frothy.
Heat the wok. Then add the oil and allow it to get very hot.
Note: Wok and oil must be very hot.
Add the egg mixture to the hot wok. When the egg looks somewhat dry, add the tomato mixture and toss.
Splash with a dash of cooking wine and enjoy!
Ingredients
Directions
Heat wok and add 1/2 tablespoon of oil.
Add scallions to the oil, then add tomatoes, peaches,
1/2 teaspoon of mushroom seasoning, 1/2 teaspoon of salt and sugar. Toss until juice comes out of the tomatoes.
Remove tomatoes from wok and set aside.
Rinse the wok.
In a bowl beat the eggs, salt and mushroom seasoning until frothy.
Heat the wok. Then add the oil and allow it to get very hot.
Note: Wok and oil must be very hot.
Add the egg mixture to the hot wok. When the egg looks somewhat dry, add the tomato mixture and toss.
Splash with a dash of cooking wine and enjoy!
