Ingredients
3 eggs, 200 g (about 7 oz) tomatoes.
Seasonings
Chopped scallions and ginger, 5 g each; salt and MSG, 1/2 teaspoon each; cooking wine, 1 teaspoon; fresh broth, 1 tablespoon; water starch, 2 teaspoons; lard, as needed.
Steps
1. Wash the tomatoes, blanch them in boiling water, remove and rinse with cold water, peel, and cut into pieces; crack the eggs into a bowl, add a pinch of salt and beat until well combined, then pour into a hot oiled pan and scramble until just set, then remove from the pan.
2. Heat oil in a wok until hot, add minced scallion and ginger to release their aroma, then add tomato wedges and stir-fry, followed by the scrambled eggs. Season with salt, MSG, and cooking wine, add a splash of fresh stock, and stir-fry until the flavors meld. Thicken with a water-starch slurry, drizzle with a touch of oil for sheen, and serve.