INGREDIENTS:

14oz CAN PLUM TOMATOES
1 TBSP LIGHT SOY SAUCE
3 CUPS CHICKEN STOCK
2 EGGS, SLIGHTLY BEATEN
2 GREEN ONIONS CHOPPED FINELY

PROCEDURES:

1) DRAIN AND CHOP TOMATOES, REMOVING PIPS, AND RESERVE JUICE.

2) BRING SOY SAUCE, TOMATOES JUICE AND STOCK TO THE BOIL IN THE WOK. ADD TOMATOES
    AND HALF THE GREEN ONIONS, AND COOK FOR 2 MINUTES.

3) POUR BEATEN EGGS IN GRADUALLY, STIRRING CONTINUOUSLY.

4) SERVE IMMEDIATELY, SPRINKLED WITH THE REMAINING GREEN ONIONS.

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