1. Chop tomatoes or peppers coarsely, not the usual fine dice for stirfry. 2. Heat oil in wok until sizzling. 3. Add garlic and scallions, stirfry to bring out flavors. 4. Add eggs all at once to center of wok, flip and slice with spatula and stirfry until almost done. 5. Add tomato or bell peppers, salt. Use black pepper to taste / if desired – this works best with the tomatoes. 6. Stir fry until tomatoes fully release water, or peppers are tenderized but not chewy. 7. Add stock or water to desired consistency – this dish can be anything from soupy to totally dry. 8. Serve over rice if soupy, with pancakes if dry. ---------------------------------------------------------------------------
Nutrition
Ingredients
