1 1/2 lbs plum tomatoes
5 slices ginger, julienned
4 eggs
1/2 tsp salt
1 Tbsp cornstarch
4 Tbsp water
3 Tbsp water
1/2 tsp salt
2 Tbsp ketchup
- Using a sharp knife, make a shallow X-shaped score in each tomato opposite to its stem. In a large bowl, submerge the tomatoes in boiling water for 2 minutes, then remove and peel.
- Cut tomatoes in half and remove the stem. Cut each half into four wedges at an angle, so that the core remains connected to the exterior.
- In a medium bowl, crack eggs, add 1/2 tsp salt, and beat well.
- In a small bowl, mix corn starch and water to form a slurry.
- Add 2 Tbsp vegetable oil to a large pan on high heat. Pour in eggs and push gently around with a spatula to scramble. When lightly set, about 35 seconds, remove the eggs from the pan, returning them to their bowl.
- Add more oil to the pan and let it reheat. Add ginger and then tomatoes, stir frying for about 30 seconds. Add water and 1/2 tsp salt, and stir fry about 2 1/2 more minutes.
- Mix slurry again and then add slowly to pan until reaching the desired consistency (about half of the slurry). Add eggs back in and cook about one more minute. Mix in ketchup and remove from heat. Serve over rice.