Stir-fried heirloom tomatoes and eggs

Prep: 10 minutes Cook: 10-15 minutes Makes: 2-3 servings

For a thicker sauce, cook the tomatoes longer to reduce, or add a cornstarch slurry (2 teaspoons cold water to 1 teaspoon cornstarch) a little bit at a time.

6 tablespoons peanut or coconut oil

2 thumb-size pieces ginger, skin on, thickly sliced

3 scallions thinly sliced crosswise, whites and greens separated

6 large eggs, whisked frothy (or soft/silken tofu, drained), salted to taste

1 pound ripe heirloom tomatoes, cored, cut in bite-size pieces

1 clove garlic, peeled, finley chopped

2 tablespoons Shaoxing rice wine or cider vinegar Fine sea salt Cilantro, sesame oil, black pepper, plus fried wonton strips, prawn crackers or tortilla chips for crunch Steamed rice

1

Heat wok or skillet over medium-high heat. Add half the oil, carefully swirling to coat pan. When oil shimmers, add ginger; stir-fry until fragrant, about 10 seconds. Add scallion whites, then eggs or tofu. Scramble until barely set; transfer to a bowl.

2

Add tomatoes then garlic to wok; stir-fry over high heat until tomato juice releases and starts to thicken (add cornstarch slurry if desired), 7-10 minutes. Add wine or vinegar, and salt to taste.

3

Return eggs to pan; stir ingredients together gently. Remove from heat. Garnish with scallion greens, cilantro, sesame oil, pepper and chips.

4

Eat spooned over individual bowls of steamed rice. Serve with hot sauce as desired.