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 Drop the tomatoes in boiling
water for 30 seconds. Remove,
drain, and peel. Cut in half,
squeeze out the seeds, and chop
coarsely.
- Beat the eggs with the 1/4 tsp.
salt.
- Heat 2 tbsp of the oil in a
wok over high heat until the oil
surface ripples . Pour in the
eggs and cook, stirring constantly,
until thickened. Remove from the
wok and place in a dish. Add the
other 2 tbsp of oil to the wok
and reheat until very hot. Add
the scallions and ginger and stir-fry
for a few seconds. Then add the
tomato, the remaining salt, sugar
and MSG (optional) . Stir-fry
about 30 seconds, then return
the scrambled eggs to the wok
. Stir to blend, remove, and serve.
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