番茄炒蛋

Remove the tomato stems and cut into chunks; beat the eggs well, heat oil in the wok, pour in the egg over high heat, stir-fry until half cooked and set aside. *Scrambled egg tip: turn to low heat right after adding the egg, and as soon as you see the egg setting around the edge of the wok, quickly push it toward the centre.

Add the tomato and chopped spring onion to the wok, stir in the sugar, soy sauce and ketchup, then finish with cornstarch slurry to thicken; return the egg to the wok, toss together and serve.