Preparation:   

Preparation time: 20 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

• 5 lb tomatoes roughly 750g, about 6 medium size tomatoes
• 4 large eggs beaten, divided in half
• 1 tbsp ginger minced
• 3 cloves garlic minced
• 1/2 tsp white pepper
• 1 tsp kosher salt
• 1 tsp sesame oil
• 1 tbsp shaoxing wine
• 2 scallions chopped
• 2 tbsp neutral oil

 Cornstarch Slurry

• 1/4 cup water
• 1/2 tbsp cornstarch

Instructions:

1. In a large pan or wok, heat 1 tbsp of oil over medium high heat, soft scramble half of the egg and set aside.
2. In the same pan over high heat, add 1 tbsp of oil and fry garlic and ginger for 15 seconds until fragrant.
3. Add chopped tomatoes and season with salt, white pepper, sesame oil, and shaoxing wine. Simmer for 3-5 minutes over medium high heat to break down the tomatoes.
4. Add remaining eggs and let the eggs sit in the tomatoes for 30 seconds until they set, stirring gently. Add reserved soft scrambled egg and scallions and mix to combine. If the stir fry is too loose, add the cornstarch slurry 2 tbsp at a time and stir until the stir fry becomes gravy-like. Top with scallions and serve over rice – enjoy!