Chinese Tomato Egg Stir Fry

 4 small to medium tomatoes

(about 500 g, 1 pound)

1 scallion

4 eggs

3/4 tsp salt (divided, or to taste)

1/4 tsp white pepper

1/2 tsp sesame oil

1 tsp shaoxing wine

3 tbsp vegetable oil (divided)

2 tsp sugar

1/4-1/2 cup water

Start by cutting tomatoes

into small wedges and finely

chop the scallion.

Crack 4 eggs into a bowl and

season with ¼ teaspoon salt,

¼ teaspoon white pepper, ½

teaspoon sesame oil, and 1

teaspoon Shaoxing wine.

Beat eggs for a minute.

Preheat the wok over

medium heat until it just

starts to smoke. Then add 2

tablespoons of oil and

immediately add the eggs.

Scramble the eggs and

remove from the wok

immediately. Set aside.