Chinese Tomato Egg Stir Fry

Instructions

1- You can use chicken broth in place of the chicken bouillon powder.

2- Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes: Slice the tomatoes in half.

3- Remove the tough stem from each half that connects to the vine.

4- Cut each half into equal thirds (you’ll get 6 slices from each tomato).

5- Make the soft scrambled eggs: In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs.

6- Turn the heat to medium.

7- Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.

8- Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes.

9- Remove the eggs to a plate and, if needed, wipe out the pan.

10- Stir-fry the tomatoes and seasonings: Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes.

11- Add the chicken bouillon powder, sugar, and white pepper.

12- Toss until combined and the sugar and bouillon have dissolved, about 1 minute.

13- Add eggs, stir-fry, and garnish: Add the eggs back to the pan with the tomatoes.

14- Stir-fry for about 2 minutes to heat through and combine.

15- Taste, adding salt only if needed.

16- Sprinkle with the green onions and serve with steamed rice.

17- on of water, plus salt to taste.