Tomato Egg

Ingredients

serves 4

• 
  4 small to medium tomatoes
• 
  1 scallion
• 
  4 eggs
• 
  3/4 tsp salt
• 
  1/4 tsp white pepper
• 
  1/2 tsp sesame oil
• 
  1 tsp shaoxing wine
• 
  2 tsp sugar

Instructions

1. Start by cutting tomatoes into small wedges.
2. Finely chop the scallion. Then crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
3. Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
4. Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions.
5. Stir-fry for 1 minute, and then add 2 teaspoons sugar, 1/2 teaspoon salt (or to taste), and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
6. Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened. Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve with steamed rice. Refrigerate any leftovers.