Silky Tomato and Egg Stir-Fry (Fan Qie Chao Dan)

Score a shallow X on the bottom of each tomato. Blanch in boiling water for 30 seconds, then plunge into ice water. Peel off the skins — they should slip right off. Cut each tomato into 6-8 wedges.

Crack the eggs into a bowl, add a pinch of salt and white pepper, and beat vigorously until the whites and yolks are fully combined and slightly frothy.

Heat 2 tablespoons of oil in a wok over high heat until shimmering. Pour in the eggs and let them puff up for about 10 seconds without stirring, then gently push them into large, soft curds. Remove the eggs when they are about 80% set (still slightly wet) and set aside.

Add the remaining tablespoon of oil to the wok. Stir-fry the green onion whites and garlic for 15 seconds. Add the tomato wedges and cook for 3-4 minutes, pressing gently with a spatula to release their juices.

Stir in the ketchup, soy sauce, and sugar. Let the sauce simmer for 1-2 minutes until the tomatoes have broken down into a thick, glossy sauce.

Return the eggs to the wok and gently fold them into the tomato sauce, being careful not to break up the curds too much. Garnish with the green onion greens and serve immediately over steamed rice.