Tomato and Egg Stir-Fry

1. Prepare the Egg Mixture

Begin by cracking the eggs into a medium bowl. Add the Shaoxing wine, 0.25 teaspoon of salt, sesame oil, and white pepper. Beat the mixture until well combined, which should take about a minute.

2. Scramble the Eggs

Preheat your wok over medium heat until it just starts to smoke. Add 2 tablespoons of neutral oil and pour in the beaten eggs. Lightly scramble the eggs, then remove them from the wok immediately to prevent overcooking.

3. Cook the Tomatoes

Add the remaining tablespoon of neutral oil to the wok and increase the heat to high. Toss in the tomato wedges and stir-fry them for about a minute.

4. Simmer with Water and Sugar

Pour in the water, add the sugar, and the remaining 0.5 teaspoon of salt. Let the mixture simmer for another minute.

5. Combine Eggs and Tomatoes

Return the scrambled eggs to the wok and mix them with the tomatoes. Reduce the heat to medium-low and cover the wok. Allow everything to cook together for about a minute.

6. Finish and Serve

Uncover the wok, add the finely chopped scallions, and give it all a final stir over high heat to let the sauce thicken slightly. Serve your savory tomato and egg stir-fry immediately.