Chinese Egg & tomato

My friend introduced me to this dish, she said the restaurant didn't have it on the menu but was able to make it when she requested it. I had never seen anything like it and fell for it! It has a soothing flavor and is soft and easy to eat (ideal for tooth/jaw issues).

Adapted from the NY times recipe, adjusted for our tastes. I really enjoy the white pepper!

PREP

Microplane 1 tsp ginger
slice 2-3 green onions
slice 3 medium tomatoes (1 lb) into narrow wedges

Mix:
1 tsp cornstarch
1 tsp sugar 
1 TB ketchup 
2 TB water 

separately beat together:
6 eggs
2 TB Shaoxing wine 

1/2 tsp sesame oil
1/2 to 1 tsp salt 
1/4 -1/2 tsp white pepper

COOK

Heat a wide pan. Add 3 TB avocado oil.  Fry the green onions for 30 seconds. Pour in the egg, scramble until just set. Pour egg back out into a bowl.

Add 1 TB avocado oil to hot empty pan. Fry up the grated ginger for 30 seconds. Now add the sliced tomato, stir. Cook until the tomato is starting to come apart.

Add the cornstarch-ketchup mix. Now add the cooked egg back in, stir to combine. Take off heat.

Serve over steamed rice.