Chinese Scrambled Eggs with Tomatoes

Dmitry Zhuravlev offers the fastest dinner solution - scrambled eggs. But not simple, but with a Chinese accent.

Ingredients

• 4 eggs
• 3-4 feathers of green onions
• 2 tbsp. l. vegetable oil
• 200 g cherry tomatoes
• 2 cloves of garlic
• 3 cm fresh ginger root
• 4 tbsp. l. rice wine (or dry sherry)
• 1 tbsp. spoonful of sugar
• 1 tbsp. l. rice vinegar
• 1 tbsp. l. soy sauce
• 1 tsp sesame oil
• 2 tbsp. l. vegetable oil

Directions

1. Peel the garlic and ginger, cut into thin strips. Chop the green onion. Break eggs into a bowl and shake slightly.
2. Prepare the sauce. Heat 2 tablespoons in a wok or large skillet over medium heat. l. vegetable oil. Add garlic and ginger, fry for 30 seconds, then add cherry, when the skin begins to burst, add sugar, wine, soy sauce and vinegar. Let it boil for 3 minutes. Add sesame oil, mix well, pour the sauce into a bowl and cover to keep warm.