Egg Tomato Stir-Fry Recipe

1 tomato, peeled, cut into bite-sized pieces, about 1-inch long

2 eggs

1 stalk scallion, finely chopped

5 tbsp.water

1 tbsp. vegetable oil

1 tsp. Shao-Hsing rice wine or dry sherry

1/2 tsp. salt, or to taste

1. In a bowl, whisk 2 eggs lightly with pinch of salt.

2. Bring 5 tbsp.water to a boil in a wok, blanch the tomato briefly, 30 seconds, drain well and set aside (P2).

3. Pour off the water from the wok, heat 1 tbsp. vegetable oil until hot, then pour into beaten eggs and scramble until they are quite firm (P3).

4. Add tomato, 1 tsp.Shao-Hsing rice wine, and chopped scallion back into the wok, keep stirring over medium heat until done(P4).

5. Season with salt, dish out onto a plate and serve hot.