Tomatoes and Eggs
10 oz. tomatoes
2 tsps rice wine
Pinch of salt
2 tbsps oil
2 tbsps good stock
1. Skin the tomatoes and cut crossways into thick slices.
2. Beat the eggs with the rice wine and salt.
3. Heat a wok with the oil and fry the tomato slices for 1-2 minute over a moderate heat.
4. Add a little salt, then the beaten eggs.
5. Stir fry for 1 minute, as for scrambled eggs, the pour in the stock and cook for a further minute.