Scrambled Eggs with Tomatoes

Ingredients:

3 tomatoes
1/2 tsp. scallion, shredded
2 eggs
1/2 tsp. fresh ginger, shredded
1 tsp. salt, or to taste
1 1/2 tsp. sugar
4 tbsp vegetable oil
1/4 tsp. MSG (optional)


Directions:

1. Drop the tomatoes in boiling water for 30 seconds.
Remove, drain, and peel. Cut in half, squeeze out the seeds,
and chop coarsely.

2. Beat the eggs with the 1/4 tsp. salt.

3. Heat 2 tbsp of the oil in a wok over high heat until the
oil surface ripples . Pour in the eggs and cook, stirring
constantly, until thickened. Remove from the wok and place
in a dish. Add the other 2 tbsp of oil to the wok and reheat
until very hot. Add the scallions and ginger and stir-fry
for a few seconds. Then add the tomato, the remaining salt,
sugar and MSG (optional) . Stir-fry about 30 seconds, then
return the scrambled eggs to the wok . Stir to blend, remove,
and serve.