Cooking Recipe Chinese Egg-White Omelet With Tomatoes
Recipe Ingredients
Directions
Heat a wok, without its stand, over high heat for 1 minute. Add 1/2
teaspoon oil; swirling to coat sides of wok. When hot, 1 minute, add
tomatoes. Quickly stir until they soften, 1 to 2 minutes. Set aside
tomatoes and juices. Rinse wok with hot water; dry. In a medium bowl,
whisk egg whites with 1 teaspoon salt until foamy, about 1 minute.
Return wok to high heat for 1 minute and add 2 tablespoons oil. When
the oil is hot, about 1 minute, scoop up some of it using a large
spoon; hold this over wok while you poor thewhites into the wok;
immediately poor hot oil onto whites. Cook 1 1/2 minutes. Do not
stir; egg whites will puff up. Add tomatoes with their juices in a
circular pattern. Continue to cook through, 1 to 3 minutes. Sprinkle
with remaining salt. Slide out of wok onto a serving plate, cut into
wedges, and serve.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
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