Tomato and Egg Stir-Fry (Classic Chinese Home-Style Dish)

• 4 Egg
• ½ tsp Fine sea salt
• ¼ tsp White pepper
• 350 g Tomato, ripe
• 2 Spring onion
• 2 tbsp Sunflower oil
• 1 ½ tbsp Light soy sauce
• 1 tsp Caster sugar
• ½ tsp Toasted sesame oil

1. Crack the eggs into a bowl and whisk with the fine sea salt and white pepper until well combined. Cut the tomatoes into wedges and slice the spring onions, keeping the whites and greens separate.
2. Heat 1 tbsp sunflower oil in a wok over medium-high heat. Pour in the eggs and gently push them around for 30 to 60 seconds until softly set but still a little glossy, then tip onto a plate.
3. Add the remaining 1 tbsp sunflower oil to the wok and stir-fry the spring onion whites for 20 to 30 seconds until fragrant. Add the tomatoes and cook for 2 to 3 minutes, tossing, until they start to soften and release some juice.
4. Stir in the light soy sauce and caster sugar, then cook for 1 minute until the juices look lightly saucy. Return the eggs to the wok and fold through for 30 to 60 seconds so the eggs stay soft and the tomatoes remain juicy.
5. Take off the heat and stir through the spring onion greens and toasted sesame oil. Serve straight away from the wok while hot and glossy.

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