Dad's Authentic Tomato & Eggs: A Chinese Chef's Secrets

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 ½ lb tomato

4 egg

5 slice ginger

1 tbsp cornstarch

4 tbsp water

2 tbsp oil

3 tbsp water

½ tsp salt

½ tsp salt

2 tbsp brown sugar

2 tbsp ketchup

Directions

Peel tomato

This step is optional. You can leave the tomatoes unpeeled, peel just a few, or peel all of them.

Cut ginger

Cut 5 thin slices of ginger, and then julienne into thin strips.

Prepare eggs

Crack the eggs into a large bowl. Season it with salt, and then beat vigorously until well combined. Get that air in there!

Prepare cornstarch slurry

In a small bowl, mix together cornstarch and water.

Cook eggs

Heat the pan on high heat. When it's hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble.

Cook tomatoes

The pan should still be hot, so add a bit more oil, and then add the julienned ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water.

Taste test & serve

Give it a taste (but be careful, it's hot!) and adjust the seasoning if needed. Scoop or pour it out into a serving dish, and enjoy!