Stir fried tomatoes and eggs
This is something new that I tried when I wanted to make an Asian meal with tomatoes. A nice meal for a weekend brunch. Sometimes fresh local ginger starts to become available this time of year. If you see it, grab some. The flavor is excellent and it is juicy and not very fibrous. This would also go well with some spicy mix and add another serving of vegetables.
6 Eggs mixed with 1/4 t. salt.
1/2 t. sesame oil
1 t. cornstarch
1 T. rice wine
2 T. soy sauce
1 small Thai chile, very finely minced
1 bunch scallions and save some for the top.
Heat 3 T. peanut oil in a large skillet. Add the scallions and cook for a few minutes. Add the eggs and cook, stirring until set, but still runny. Pour the mixture back into the egg bowl.
Mince 1 inch peice of garlic and add to the pan with 1 T. oil.
Add 1 lb of fresh tomatoes, chopped and cook for a few minutes.
At this point you could add some corn kernels if desired.
Add the soy mixture from above and stir.
Give the eggs a stir and add them back to the pan. Stir to mix and finish cooking.
Top with scallion, cilantro and serve with rice.