Chinese Tomato and Egg Stir-fry (Fanqie Chao Dan)

Method

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1. 1Cut the tomatoes into wedges; to peel them, score the tops, dip in boiling water for 30 seconds and slip off the skins.
2. 2Beat the eggs with a pinch of salt until frothy and pale.
3. 3Heat 2 tbsp oil in a pan over medium-high heat, pour in the eggs and gently push them into large curds as the edges puff; after about 1 minute, while still slightly wet, transfer to a plate.
4. 4Add the remaining oil and fry the spring onion whites and garlic for 20–30 seconds.
5. 5Add the tomatoes and cook for 3–4 minutes until they release their juice, soften and start to turn saucy.
6. 6Add the sugar, remaining salt and soy sauce; if the sauce is very thin, stir in the cornstarch slurry and cook for 30 seconds until lightly thickened.
7. 7Return the eggs, fold them through the sauce for 30 seconds, scatter over the spring onion greens and serve with hot rice.