Chinese Tomato and Egg Stir-Fry (4 Servings)

Core the tomatoes, cut each into about eight wedges, and julienne the ginger slices.

Beat four eggs well with the reserved 1/2 tsp salt.

Mix 1 tbsp cornstarch with 4 tbsp water in a small bowl.

Heat a pan over high heat with 1 tbsp oil. Gently stir the eggs until just beginning to set, then transfer to a clean plate; they will finish cooking later.

In the same pan add the remaining 1 tbsp oil, ginger, tomatoes, 3 tbsp water, remaining 1/2 tsp salt and 2 tbsp brown sugar. Stir-fry over medium-high heat for about 3 minutes.

Stir and gradually add the slurry to thicken, then return the eggs. Continue cooking until the eggs are fully set and the egg dish reaches 71°C (160°F).

Turn off the heat, stir in 2 tbsp ketchup and serve immediately.