salt and pepper to taste
2-4 Tablespoons Oil for stir frying
2 Serrano Chili, minced
2 cloves garlic, minced
1 teaspoon Ginger, grated
4 Tomatoes quartered and cut in half
1 bunch green onions, cut into 1/4 inch chunks
sprinkle salt
2 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
1 teaspoon Sesame Oil
Scramble eggs with salt and pepper in a pan over medium heat. Remove eggs from pan before they have fully cooked, set aside.
Heat oil in a wok - heat should be on high, but do not burn the oil.
Add the serrano chili, garlic, and ginger and stir it around in the hot oil but do not burn (turn heat down if smoking). Add tomatoes and green onions to the hot pan. Stir about 2 minutes.
Add to the tomato mixture Salt, Soy Sauce, Rice Vinegar, and Sesame Oil. Return the Scrambled Eggs to the mixture. Stir about 1 minute.
Serve over rice if desired.
2-4 Tablespoons Oil for stir frying
2 Serrano Chili, minced
2 cloves garlic, minced
1 teaspoon Ginger, grated
4 Tomatoes quartered and cut in half
1 bunch green onions, cut into 1/4 inch chunks
sprinkle salt
2 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
1 teaspoon Sesame Oil
Scramble eggs with salt and pepper in a pan over medium heat. Remove eggs from pan before they have fully cooked, set aside.
Heat oil in a wok - heat should be on high, but do not burn the oil.
Add the serrano chili, garlic, and ginger and stir it around in the hot oil but do not burn (turn heat down if smoking). Add tomatoes and green onions to the hot pan. Stir about 2 minutes.
Add to the tomato mixture Salt, Soy Sauce, Rice Vinegar, and Sesame Oil. Return the Scrambled Eggs to the mixture. Stir about 1 minute.
Serve over rice if desired.
Note: A good way to use up left over scrambled eggs.
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