Stir-fried Tomato and Egg

Steps

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1. 1
   Chop the spring onions, cut the tomatoes into chunks, and beat the eggs.
   ▶ ≈3:45
2. 2
   Heat the wok until smoking, add oil around the sides, then add the tomatoes immediately. Season with salt and sugar, and gently break down the tomatoes with your wok tool to release their juices.
   ▶ ≈5:14
3. 3
   Add water to prevent the sauce from evaporating too much, add the spring onions for color, taste and adjust seasoning with salt if needed.
   ▶ ≈5:57
4. 4
   Mix cornstarch with a little water to make a slurry, add it gradually while stirring over heat until thickened, then remove the tomato mixture from the wok.
   ▶ ≈6:18
5. 5
   Give the wok a quick rinse, return it to high heat until very hot, add oil, pour in the beaten eggs, and slowly stir until they just start to set but remain soft and slightly runny.
   ▶ ≈6:34
6. 6
   Return the tomato mixture to the wok, combine with the eggs, give a final seasoning toss, and serve.
   ▶ ≈7:06