Xīhóngshì Chao Jīdàn (Chinese Stir-Fried Tomatoes and Eggs)

Step 1

Combine scallion whites, 1 tablespoon vegetable oil, garlic, and ginger in small bowl; set aside. Whisk eggs, Shaoxing wine, sesame oil, and ½ teaspoon salt together in separate bowl.

Step 2

Heat remaining 2 tablespoons vegetable oil in 12-inch nonstick or carbon-steel skillet or 14-inch wok over medium-high heat until shimmering. Add egg mixture. Using rubber spatula, slowly but constantly scrape along bottom and sides of pan until eggs just form cohesive mass, 1 to 2 minutes (eggs will not be completely dry); transfer to clean bowl.

Step 3

Add reserved garlic mixture to now-empty pan and cook over medium heat, mashing mixture into pan, until fragrant, about 30 seconds. Add tomatoes and their juice, sugar, and remaining ½ teaspoon salt and simmer until almost completely dry, 5 to 7 minutes. Stir in egg mixture and scallion greens and cook, breaking up any large curds, until heated through, about 1 minute. Serve.