Serves
INGREDIENTS
175g/6oz firm tomatoes, peeled
1/3 cucumber, unpeeled
4 eggs
1 tsp salt
1 spring onion (scallion), finely chopped
4 tbsp vegetable oil
2 tsp Chinese rice wine or dry sherry (optional)

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Stir-fried Tomatoes, Cucumber and Eggs

Halve the tomatoes and cucumber, then cut across into small wedges. In a bowl, beat the eggs with a pinch of the salt and a few pieces of the spring onion (scallion).

Heat about half of the oil in a preheated wok, then lightly scramble the eggs over a moderate heat until set, but not too dry. Remove and keep warm.

Heat the remaining oil over a high heat, add the vegetables and stir-fry for 1 minute. Add the remaining salt, then the scrambled eggs and

wine or sherry, if using.