Tomato-egg stir fry is light, easy, and perfect for summer nights.
Heat a wok over medium-high until it’s extremely hot, then pour inuntil it coats the bottom. Pour in the egg mixture. This is important: After about 50 seconds, when the eggs are mostly set but still somewhat runny, turn off the heat. Use chopsticks to scramble the eggs for a few seconds in the pan, then transfer them to a bowl.
Add a little more oil to the pan and reheat it over high. Pour the diced garlic into the pan and stir-fry for 30 seconds. Add the tomatoes and turn down the heat to medium. This part’s important too: Stir the tomatoes for about 3 minutes, until they’re soft and lots of juice pools out; they should be sitting in a shallow, simmering liquid. If the pan looks dry, add a splash of water until the tomatoes get saucy. Stir inReturn the eggs to the pan and quickly stir to incorporate.
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