6 dried mushrooms soaked in hot water
6 oz. bean curd
4 eggs, beaten
2 tbsp. peas
1 tbsp. cooking oil
A few slices of scallion Salt to taste
1. Cube the tomatoes, mushrooms and bean curd.
2. Rinse the bean curd. Thoroughly mix the cubed ingredients with egg, peas and salt.
5. Heat the cooking oil over a high flame. Stir-fry the mixture for one minute, then add scallion. Cook until the eggs are done. This dish is both colorful and easy to prepare.