Tomato and Egg Stir-fry

Steps

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1. 1
   Prepare the eggs: beat 2 eggs in a bowl with about 2 tablespoons water, a pinch of salt, and white pepper powder. Mix well.
   ▶ ≈0:28
2. 2
   Prepare remaining ingredients: mince the garlic and separate the white and green parts of green onions. Score the surface of tomatoes with an X-cut, then blanch in hot water and peel.
   ▶ ≈1:06
3. 3
   Cut the tomatoes: dice half of the tomato into small pieces and cut the other half into larger chunks. Set aside.
   ▶ ≈1:56
4. 4
   Heat a wok or pan to high heat and add about 1 tablespoon of oil. Pour in the egg mixture and let it set without stirring too early. When about 80% cooked, remove and set aside.
   ▶ ≈2:38
5. 5
   Reduce heat to medium, add about 1 teaspoon of oil, and sauté the minced garlic for about 10 seconds until fragrant.
   ▶ ≈3:31
6. 6
   Add the diced tomatoes and stir-fry for 2–3 minutes until the tomatoes release their juices. Season with a pinch of sugar and salt.
   ▶ ≈3:54
7. 7
   Add the white part of the green onions and tomato chunks, pour in about half a cup of water, bring to a boil, and simmer for 2–3 minutes until the chunks are tender.
   ▶ ≈4:09
8. 8
   Return the cooked eggs to the pan and gently fold them in to combine evenly with the tomato mixture.
   ▶ ≈5:01
9. 9
   Finish by adding the green part of the green onions, and adjust the seasoning with salt and white pepper powder to taste. Serve immediately.
   ▶ ≈5:13