The Ubiquitous Egg Stir-Fry (Jidan Er Dun)

• 2 -3 large tomatoes or 2 -3 large green bell peppers
• 4 -6 large eggs
• 2 diced scallions
• 1 teaspoon minced garlic
• black pepper
• salt
• 1 12-3 tablespoons peanut oil
• 12 cup boiling chicken stock or 12 cup vegetable stock or 12 cup water

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.
6. Use black pepper to taste / if desired this works best with the tomatoes.
7. Stir fry until tomatoes fully release water, or peppers are tenderized but not chewy.
8. Add stock or water to desired consistency this dish can be anything from soupy to totally dry.
9. Serve over rice if soupy, with pancakes if dry.

tomatoes, eggs, scallions, garlic, black pepper, salt, peanut oil, boiling chicken

Taken from www.food.com/recipe/the-ubiquitous-egg-stir-fry-jidan-er-dun-176787 (may not work)