Tomato Egg Stir Fry

Steps

1. 1

   Chop the scallions, separating the white/light green parts for cooking and the dark green parts for garnish. Slice the tomatoes into wedges or bite-sized pieces. Mince the three cloves of garlic.

2. 2

   In a bowl, whisk five eggs together with a pinch of salt until well combined.

3. 3

   Heat a pan over medium-high heat with a little bit of oil. Pour in the whisked eggs and scramble them gently.

4. 4

   Let the eggs cook for about two minutes until just set but still soft. Remove the eggs from the pan and set them aside.

5. 5

   In the same pan, add a bit more oil and toss in the white parts of the scallions and the minced garlic. Fry for about 30 seconds until fragrant.

   Start 30-second timer
6. 6

   Add the sliced tomatoes to the pan and cook until they begin to soften and release their juices.

7. 7

   Add a quarter cup of water, two tablespoons of oyster sauce, one tablespoon of soy sauce, one tablespoon of ketchup, a teaspoon of sugar, and a quarter teaspoon of white pepper.

8. 8

   Stir everything together and let the mixture simmer for about two minutes to allow the flavors to meld and the tomatoes to break down further.

9. 9

   Add the cooked eggs back into the pan.

10. 10

    Pour in a cornstarch slurry (typically 1 part cornstarch to 2 parts water) to thicken the sauce.

11. 11

    Give the dish a final stir to coat the eggs in the thickened sauce and finish it off by garnishing with the remaining fresh scallions.