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tomato and egg stir-fry

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Servings: 2

Ingredients

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Instructions

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Step 1

1 Cut the tomato in half from top to bottom, then discard the core and any firm white parts

Step 2

2 Cut the halves into 2-inch chunks, transferring them and any juices to a bowl

Step 3

3 In a large, nonstick skillet or wok over high heat, heat the 2 tablespoons of canola or vegetable oil until shimmering

Step 4

4 Pour in the eggs; as they start to set, use a flexible spatula to stir them; cook for just 30 to 60 seconds

Step 5

5 They should be yellow, not browned, and cooked through but not dry

Step 6

6 Transfer to a separate bowl

Step 7

7 Return the skillet to the heat

Step 8

8 Add the remaining 1 1/2 teaspoons of canola or vegetable oil

Step 9

9 Add the diagonally cut scallions; stir for 30 seconds to release their aroma

Step 10

10 Stir in the tomato chunks and their juices; cook for 20 seconds, then add 1/2 cup of the barely bubbling water

Step 11

11 Reduce the heat to medium-high; cook for 1 minute, then stir in the cooked eggs

Step 12

12 Add the remaining 1/2 cup of barely bubbling water and cook for 2 minutes

Step 13

13 Meanwhile, quickly whisk together the 1/2 teaspoon of tap water and the cornstarch to make a slurry, then stir it into the tomato-egg mixture

Step 14

14 Add the Maggi Seasoning and half the salt

Step 15

15 Cook for a few minutes just to thicken and reduce the liquid, then stir in the remaining 1/8 teaspoon of salt

Step 16

16 Turn off the heat

Step 17

17 Stir in the sesame oil and white pepper

Step 18

18 Top with the scallion greens and serve right away

Step 19

19 NOTES: To blanch the tomato, bring a saucepan of water to a boil over high heat

Step 20

20 Use a sharp paring knife to slice a shallow “X” into the bottom of the tomato

Step 21

21 Use a spoon to roll the tomato around in the water for 1 minute, until the skin begins to peel back where the X is cut

Step 22

22 Remove the tomato from the pan with a slotted spoon

Step 23

23 Cool slightly, then peel

Step 24

24 You can use tap water instead of barely bubbling water, but it may take a little bit longer for the sauce to thicken

Step 25

25 The Changs keep an electric kettle of water by the stove because it cuts down on the cooking time

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