Chinese Tomato Egg Stir Fry

My husband loves these eggs and I love how easy they are to make.

My notes to you...

• The reason why I place the seasoning in the bowl before the eggs is so the white pepper doesn't clump.
• The 3 egg recipe is the perfect amount for 2 but there are times I need more so, I also put the measurements down for 5-6 eggs.

Chinese Tomato Egg Stir Fry (3 eggs)

For the Sauce

2 medium tomatoes

1 sprig green onions

1 tsp. sugar

1/4 tsp. salt

2 Tbsp. water

For the Eggs

3 large eggs

1/8 tsp. salt

1/8 tsp. white pepper

1/4 tsp. sesame oil

1/2 tsp. dry sherry

1. Cut the tomatoes into small dice.
2. Finely chop green onion.
3. Place salt, white pepper, sesame oil and dry sherry in a bowl and stir to mix. Crack eggs into the bowl and beat with a fork for about 1 minute to blend; set aside.
4. Preheat wok or skillet over med-high heat. Then add 1 Tbsp. oil. When the oil moves around the wok easily and shimmers, add eggs; give it a quick scramble (you want the eggs to be soft scrambled) and transfer to a plate.
5. Add 1 Tbsp. oil to the same wok and turn up the heat to high; add the tomatoes, green onions, sugar and salt and stir fry for about 1 minute. Add water and cook for about 2 more minute to remove some of the liquid and the sauce thickens a little. Then pour sauce over eggs. Serve with rice.

Chinese Tomato Egg Stir Fry (5 - 6 eggs)

For the Sauce

4 medium tomatoes

2 sprigs green onions

2 tsp. sugar

1/2 tsp. salt

1/4 cup water

For the Eggs

5 large eggs

1/4 tsp. salt

1/4 tsp. white pepper

1/2 tsp. sesame oil

1 tsp. dry sherry

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I just realized that my ti leaf plant (a gift from my father-in-law) is

25 years old

and from that one cutting it has sprouted hundreds of keiki's (children) lucky me.

Ti Leaves add a subtle grassy flavor to this dish and are well worth adding if available. However, if you don’t have any - the pork will still be delicious.