Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Cut the tomatoes into wedges after removing the core.
Crack eggs into a container, add salt, sugar, and optional MSG, then mix well.
Thinly slice the green onions, separating the white and green parts.
In a small bowl, mix together soy sauce, oyster sauce, and sugar to create the sauce.
Prepare water and ketchup in separate small bowls for later use.
Make a cornstarch slurry by mixing cornstarch and water until well combined.
Heat oil in a wok over high heat, pour in the beaten eggs, and gently cook for about 45 seconds until they are 80% done. Then, remove them from the wok and set aside.
In the same wok, add more oil, then stir-fry the white parts of the green onions for about 1 minute. Add the tomatoes, a pinch of salt, and the prepared sauce, and stir-fry for 1-2 minutes.
Add water and ketchup to the wok, mix well, and let it simmer for another 1-2 minutes.
Pour in the cornstarch slurry and stir for about 30 seconds to thicken the sauce.
Return the cooked eggs to the wok, break them into smaller pieces, and mix everything together for about 1 minute.
Turn off the heat, add toasted sesame oil, and mix. Transfer to a serving plate and garnish with the green parts of the green onions.
