Tomato and Egg Stir Fry

Steps

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1. 1
   Finely mince four cloves of garlic. Prepare four stalks of green onion by chopping the white stem portion into small pieces and cutting the leafy part into 2-inch sections; keep them separate for use at different stages.
   ▶ ≈0:32
2. 2
   Cut the tomatoes into wedges, then cut each half into three to four pieces.
   ▶ ≈0:52
3. 3
   Crack the eggs into a bowl, add a little oil and salt, and beat well until evenly combined.
   ▶ ≈1:05
4. 4
   Mix the cornstarch with cold water and stir until the cornstarch is completely dissolved.
   ▶ ≈1:20
5. 5
   Heat oil in a pan over medium-high heat. Pour the beaten egg mixture into the hot pan and use a spatula to cut it into smaller pieces as it cooks. Fry until both sides are golden brown, then remove from the pan.
   ▶ ≈1:34
6. 6
   Add a little more oil to the pan if needed. Add the chopped green onion stems and stir-fry until slightly browned.
   ▶ ≈2:02
7. 7
   Add the minced garlic and mix well until all the garlic is coated with oil.
   ▶ ≈2:16
8. 8
   Add the tomato pieces to the pan and toss to mix evenly with the garlic and green onion. Season with sugar and stir-fry for about one minute.
   ▶ ≈2:23
9. 9
   Season with salt and soy sauce, then continue to stir-fry for another minute.
   ▶ ≈3:05
10. 10
    Pour the cornstarch and water mixture into the pan, stirring it first to prevent the cornstarch from settling. Mix with the tomato juice and stir until the sauce thickens.
    ▶ ≈3:19
11. 11
    Return the fried egg to the pan along with the leafy part of the green onion and a touch of crushed black pepper. Toss everything together until well combined.
    ▶ ≈3:39