Ingredients
- Eggs 4 large
- Shaoxing Wine 1 tsp
- Fine Sea Salt ¾ tsp, or to taste
- Tosted Sesame Oil ½ tsp
- White Pepper Powder ¼ tsp
- Neutral Oil 3 Tbs
- Ripe Tomatoes 3 medium (about 1 pound), each cut into 6 to 8 wedges
- Water ¼ cup, or as needed
- Sugar 2 tsp, or to taste1
- Scallion 1, white and green parts finely chopped
Cook It
- Crack the eggs into a medium bowl and add the Shaoxing Wine, ¼ tsp of the salt, the sesame oil, and white pepper. Beat for 1 minute.
- Preheat a wok over medium heat until it just starts to smoke. Add 2 Tbs of the neutral oil and immediately add the eggs. Lightly scramble the eggs, then remove from the wok immediately while the eggs are still ender and slightly runny.
- Add the remaining Tbs oil to the wok, increase the heat to high, and add the tomatoes. Stir-fry for 1 minute, then add the ¼ cup, the sugar, and the remaining1/2 tsp salt. If your stove gets very hot and liquid tends to cook off very quickly in your wok, add more water, up to ½ cup total. Bring to a simmer and cook for 1 minute, until the tomatoes begin to wilt.
- Add the scrambled eggs. Mix everything together, reduce the heat to medium-low, cover the wok, and cook for 1 minute, until the tomatoes are completely softened. Uncover, add the scallions, and continue to stir over high heat until the sauce thickens to your liking. Serve.
While sugar is a key ingredient in this dish, the amount you need hinges on your tomatoes. Tomatoes vary in acidity and sweetness, depending on the variety and growing season. Taste your tomatoes as they cook, and adjust the amount of sugar accordingly. If you’re using ripe summer tomatoes, you may need less sugar!
