CHINESE TOMATO AND EGG STIR FRY

Beat the eggs in a medium bowl with a fork or whisk until smooth, about 2 minutes.  Add ½ teaspoon of the salt, white pepper, and sesame oil to the bowl and beat again.  Set aside.

Melt the butter in a large non-stick skillet over medium high heat.  Add the tomatoes to the skillet and season with the remaining ¼ teaspoon of salt.  Cook, stirring frequently until the tomatoes begin to soften about 2-4 minutes.  Total cook time here will depend on the ripeness of your tomatoes.  Garden fresh (the best!) will cook/break down much faster than store-bought.  Remove to a bowl and set aside.

Whisk the eggs one more time and add them to the pan drippings in the skillet.  Cook, moving the eggs around the pan constantly with a rubber spatula, scraping the edges of the pan as they cook.  When they are mostly set, but still wet, add the tomatoes back to the pan with the soy sauce.  Cook for one more minute, stirring, until they are well combined.  Top with the scallions and devour!!

Optional – serve this traditional Chinese dish over white rice.  When I first started my company, OrthoLite, making shoe insoles, this dish was one of my favorites that was served often for lunch at our factory in Guangzhou, China.