Egg and Tomato Stir-Fry

🥘 Ingredients

• cornstarch 1 ½ tsp
• water 2 ½ tbsp
• eggs 8
• salt 1 tsp
• white pepper ¾ tsp
• Shaoxing rice wine 2 ½ tbsp
• cooking oil 4 tbsp
• scallions 3
• cooking oil 1 tbsp
• tomatoes 3 medium
• garlic
• ketchup 2 ½ tbsp
• sugar
• MSG 1 pinch

1. 1

   In a small bowl, stir cornstarch with water . Set aside. In a medium bowl, beat eggs well with salt and white pepper . Add Shaoxing rice wine .
2. 2

   Heat cooking oil in a wok over high heat until shimmering. Add scallions and stir-fry until fragrant and softened but not browned, 20 seconds . Add the egg mixture and stir-fry rapidly, turning eggs around in the pan until evenly cooked and just tender, 1 minute . Remove from heat just before eggs have completely set. Transfer to a large plate and set aside.
3. 3

   Add remaining cooking oil to the wok and heat until shimmering. Add tomatoes and garlic and stir-fry until most of the flesh has cooked down, 1 minute . Reduce heat to low. Add ketchup , a pinch of sugar , MSG , and the cornstarch slurry. Stir until the mixture has thickened slightly, 20 seconds .
4. 4

   Add the eggs back to the wok and stir-fry until everything is combined. Serve immediately.