Chinese Tomato and Egg Stir-Fry

Cut the tomatoes into large wedges. Beat the eggs with a pinch of salt.

Heat oil in a wok or large skillet and fry the garlic for about 30 seconds until fragrant.

Add the tomatoes and stir-fry over medium heat for 2–3 minutes until they start to release their juices.

Pour in water, ketchup, oyster sauce, and sugar, then stir to combine. Bring to a simmer.

Push the tomatoes to the side, pour the beaten eggs onto the empty space, and stir gently until they just set, keeping the curds nice and chunky.

Gently fold the eggs together with the tomatoes, add the cornstarch slurry, and cook until the sauce thickens.