Prepare an ice bath by combining
Ice (as needed)
and water in a medium bowl, and set aside.
Place a medium pot of water over high heat and bring to a boil.
Cut a cross on the tip of your
, blanch them by cooking for 30 seconds in the pot with boiling water.
Transfer the tomatoes into a bowl of ice water immediately. Remove the skin and discard.
Cut the stem out of your tomatoes, cut into wedges, then set aside.
In a medium mixing bowl, whisk the
Water (2 Tbsp)
until well combined.
In a wok or a large non-stick skillet, heat up the
Canola Oil (1/4 cup)
over high heat, until smoke appears. Add in the egg mixture. Use a pair of chopsticks to scramble the eggs. When they are still undercooked and have a creamy texture, remove from the pan (they will finish cooking with the tomatoes).
In the same wok or skillet, add in tomatoes and
Ketchup (3 Tbsp)
stir-fry for about 2 minutes, until tomato juice comes out and a sauce starts to form. If your tomatoes are very dry and no juice is coming out, you can add a splash of water.
Season the tomatoes with
Granulated Sugar (1/2 Tbsp)
Light Soy Sauce (1 tsp)
Salt (to taste)
Add the eggs back in. Continue stir-frying for 1 minute, transfer them onto a serving plate.
Garnish your Stir-Fried Tomato and Scrambled Eggs with
Scallions (to taste)