STIR FRIED TOMATO AND SCRAMBLED EGGS RECIPES

Steps:

• Prepare an ice bath by combining Ice (as needed) and water in a medium bowl, and set aside.
• Place a medium pot of water over high heat and bring to a boil.
• Cut a cross on the tip of your Tomato (4), blanch them by cooking for 30 seconds in the pot with boiling water.
• Transfer the tomatoes into a bowl of ice water immediately. Remove the skin and discard.
• Cut the stem out of your tomatoes, cut into wedges, then set aside.
• In a medium mixing bowl, whisk the Egg (4) with the Water (2 tablespoon) until well combined.
• In a wok or a large non-stick skillet, heat up the Canola Oil (1/4 cup) over high heat, until smoke appears. Add in the egg mixture. Use a pair of chopsticks to scramble the eggs. When they are still undercooked and have a creamy texture, remove from the pan (they will finish cooking with the tomatoes).
• In the same wok or skillet, add in tomatoes and Ketchup (3 tablespoon) stir-fry for about 2 minutes, until tomato juice comes out and a sauce starts to form. If your tomatoes are very dry and no juice is coming out, you can add a splash of water.
• Season the tomatoes with Granulated Sugar (1 1/2 teaspoon), Light Soy Sauce (1 teaspoon), and Salt (to taste).
• Add the eggs back in. Continue stir-frying for 1 minute, transfer them onto a serving plate.
• Garnish with Scallion (to taste) and serve.

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup — you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.