Egg Tomato

When my husband and I travelled to China over ten years ago we ate this dish in many different parts of the country.  Surprisingly it rarely seems to make it on to Chinese restaurant menus over here.  It's a quick dish to make and is a very tasty vegetarian meal that could be eaten for either breakfast, lunch or dinner. 

What you will need:

• 2 free range (ideally organic) eggs per person
• 1-2 cloves of garlic, depending how many you are cooking for
• 1 medium or 2 small ripe tomatoes per person, cut into wedges. (I find the 'egg' tomatoes are best)
• 1-2 spring onions, sliced finely
• 1 tbsp soy sauce (or to taste)
• 2 tbsp oyster sauce (or to taste)
• peanut oil

What you need to do:

1.  Lightly beat the eggs, adding half the soy sauce to the mixture.

2.  Heat the peanut oil in a hot wok.

3.  Add the garlic, spring onions and tomatos and cook stirring continuously oper a high heat, until the tomatoes begin to soften.

4.  Add the eggs and cook until they are as set as you like them.

5.  Add the remaining soy sauce and the oyster sauce and mix well.

6.  Serve and garnish with a few extra spring onions.

Note:
I usually serve the egg tomato with rice and usually a green vegetable which I stir-fry quickly first.  Below I've made a stir-fry celery with black pepper and sesame oil.  The green vegies are ok if they cool to room temperature, but the egg is best cooked just before serving.