Tomato and Egg Stir-Fry

Wash 400 g tomatoes and cut them into medium wedges or chunks that can soften and release juice evenly. Cut 1 Chinese scallion into roughly 2–3 cm segments and reserve for the finish.

Crack 4 large eggs into a bowl, add 1/4 tsp salt, and whisk until the yolks and whites are evenly combined.

Heat the wok, add 1 1/2 tbsp cooking oil, pour in the eggs, and gently push them into irregular tender curds of varied sizes, with a mix of broad folds and finer creases; remove before they become dry.

Add the remaining 1/2 tbsp oil to the same wok and stir-fry the tomatoes for about 4–5 minutes, until visibly softened and partly collapsed, with pulp, seeds, and juices released while a few irregular pieces remain recognizable. Season with the remaining 1/2 tsp salt and 1 tsp sugar; reduce the sugar to 1/2 tsp or omit it when the tomatoes are naturally sweet.

Return the eggs and fold gently for about 30–60 seconds so the curds are coated in tomato juices. Add the reserved scallion segments, toss briefly, and serve promptly.