Stir Fry Colourful Egg

Putonghua : zhan ze cao dan

Ingredients
Egg  5 pcs                 Preserved Duck Egg  1 pc                Salty Duck Egg  1 pc
Tomato  2 pcs                 Chopped Parsley  2 stalks           Chopped Spring Onion  1 stalk

Seasoning
Salt  1/2 tbsp                Light Soy Sauce  1 tbsp              Oil  2 tbsp

Steps
1) Remove dirt of salty duck eggs, steam with shell until cook, remove shell
2) Chop the cooked salty egg into small dices, both white and yolk
3) Remove dirt of preserved duck egg and shell, chop into small dices
4) Clean tomato, remove all seeds, chop into small dices
5) Heat wok with 2 tbsp of oil, stir fry tomato dices for 2 minutes
6) Dish up tomato with sauce, add 2 tbsp of cornflour and stir well
7) Remove shell and whisk egg, add seasoning, all dices eggs and tomato, whisk
8) Heat wok with 3 tbsp of oil, pour in whisked and mixed egg, parsly and spring onion
9) Stir fry until cooked, dish up and serve

Remark
tbsp – table spoon
Preserved duck egg –
          black colour ( pi dan ) , purchased from dry-food shop in China-town