Recipe from our friend of friendship-International group: Ching-Yue Chi, Taiwan www.cmlcenter.org (monthly International Potluck)
1/4 t. salt
dash of black pepper
1 green onion, chopped finely
1 tomato, diced
1/2 t. sugar
1 T each: ketchup, water
1 t. cornstarch
1.) Beat eggs with salt and black pepper lightly and add the green onion, mix.
2.) Heat the wok then add 2 T. oil: stir-fry the tomato with onions and add sugar, ketchup, water, cornstarch. Stir briefly while the liquid thickens, remove. Clean the wok
3.) Reheat the wok, add 5 T oil. Hold the wok and rotate it to swirl the oil around the lower two-thirds of the wok. Turn the heat to high. Pour in the egg mixture and stir-fry until it becomes slightly firm: add the tomato liquid from the step 2.). Stir quickly to mix, do not overcook. Immediately transfer to a serving plate, serve and enjoy!