Stir-Fried Tomatoes and Eggs: A Chinese Comfort Dish

1. Prepare the Egg Mixture

Whisk together 6 eggs with a pinch of salt, half a teaspoon of sesame oil, and a tablespoon of Shaoxing rice wine in a mixing bowl.

2. Create Cornstarch Slurry

In a small bowl, blend a teaspoon of cornstarch with two tablespoons of water, a teaspoon of sugar, and two tablespoons of ketchup to create a smooth slurry.

3. Fry Scallions and Cook Eggs

Heat a nonstick skillet over medium heat with three tablespoons of vegetable oil. Sauté most of the sliced scallions until fragrant, then pour in the egg mixture and cook for 45 seconds or until lightly set.

4. Stir-Fry Tomatoes and Ginger

In the same skillet, add the remaining tablespoon of oil and a teaspoon of minced ginger. After briefly frying, add the tomato wedges and a pinch of salt, cooking for 2-3 minutes until just tender.

5. Thicken the Sauce

Stir in the cornstarch-ketchup mixture into the skillet with the tomatoes. Cook until the sauce boils and thickens to a glossy consistency.

6. Combine Eggs with Tomato Sauce

Add the lightly set eggs back to the skillet with the thickened tomato sauce. Gently fold them together and cook until the eggs are fully set.