Savory Tomato and Egg Stir-fry (Fanqie Chao Dan)

In a medium bowl, whisk the 4 large eggs with 1/4 teaspoon salt until well combined.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the egg mixture and scramble until just set but still soft, about 1-2 minutes. Remove the eggs from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.

Add the 3 medium tomato wedges to the skillet and stir-fry for 3-4 minutes until they start to soften.

In a small bowl, whisk together the 1 tablespoon soy sauce, 1 tablespoon ketchup, 1 teaspoon sugar, and 2 tablespoons water to create the sauce.

Pour the sauce into the skillet with the tomatoes. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.

Return the scrambled eggs to the skillet and gently toss to coat with the sauce and tomatoes. Cook for another 1 minute to heat through.

Garnish with the sliced 1 stalk green onion and serve immediately with steamed rice.