Chinese Tomato Egg Stir-Fry

Ingredients

• 3 large eggs
• 2 medium tomatoes
• 2 tbsp neutral oil
• 2 cloves garlic
• 1.5 tbsp light soy sauce
• 1 tsp white vinegar
• 1 tsp granulated sugar
• 1 tsp cornstarch(optional)
• 2 tbsp water(optional)
• to taste salt(optional)
• to taste ground black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the tomatoes; mince the garlic. Whisk the eggs with a pinch of salt and pepper.

2. 2

   Cook (15 minutes): Heat 1 tbsp oil in a wok or skillet over medium-high heat. Add tomatoes and cook 5–6 minutes until softened and saucy.

3. 3

   Add garlic and stir for 30 seconds. Stir in soy sauce, vinegar, and sugar; simmer 1–2 minutes.

4. 4

   Push tomatoes to one side. Add remaining 1 tbsp oil, pour in eggs, and gently scramble until just set.

5. 5

   If using cornstarch, stir it with water and drizzle in while tossing to lightly thicken. Taste and adjust with a little salt or pepper, then serve.