Classic Chinese dish every kid grew up with.

Ingredients

• Tomatoes — 1.5 lb, about 6 medium-size tomatoes (vine ripe or roma)
• Eggs — 4 large, beaten, divided in half
• Ginger — 1 tablespoon, minced
• Garlic — 3 cloves, minced
• White pepper — 1/2 teaspoon
• Kosher salt — 1 teaspoon
• Sesame oil — 1 teaspoon
• Shaoxing wine — 1 tablespoon
• Scallions — 2, chopped
• Neutral oil — 2 tablespoons
• Sugar — sprinkle (or sub with a bit of ketchup)

Cornstarch slurry:

• Water — 1/4 cup
• Cornstarch — 1/2 tablespoon

Instructions

1. In a large pan or wok, heat 1 tablespoon neutral oil over medium-high heat. Soft scramble half of the beaten egg (2 eggs’ worth) and set aside.
2. In the same pan over high heat, add another 1 tablespoon neutral oil and fry 1 tablespoon minced ginger and 3 cloves minced garlic for 15 seconds until fragrant.
3. Add the 1.5 lb chopped tomatoes and season with 1 teaspoon kosher salt, 1/2 teaspoon white pepper, 1 teaspoon sesame oil, 1 tablespoon Shaoxing wine, and a sprinkle of sugar (or a bit of ketchup). Simmer for 3-5 minutes over medium-high heat to break down the tomatoes.
4. Add the remaining 2 eggs’ worth of beaten egg and let it sit in the tomatoes for 30 seconds until set, stirring gently. Add the reserved soft-scrambled egg and 2 chopped scallions and mix to combine. If the stir-fry is too loose, add the cornstarch slurry (1/4 cup water + 1/2 tablespoon cornstarch) 2 tablespoons at a time and stir until it becomes gravy-like. Top with scallions and serve over rice.

Enjoy!