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Chinese Egg White Omelet With Tomatoes Recipe

Ingredients

How to make it

  • 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 the quickly stir until they soften about 2 minutes.
  • Set aside tomatoes and juices.
  • Rinse wok with hot water then dry.
  • In 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 oil is hot about 1 minute scoop up some of it using a large spoon.
  • Hold this over wok while you pour whites into wok then immediately pour hot oil onto whites.
  • Cook 1-1/2 minutes but do not stir then add tomatoes with juices in a circular pattern.
  • Continue to cook 3 minutes then sprinkle with remaining salt.
  • Slide out of wok onto a serving plate then cut into wedges and serve.

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The Cook

chefmeow Garland, TX

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