Cut 500g of tomatoes into small wedges and finely chop 1 scallion.
Beat 4 eggs with ¼ teaspoon of salt, ¼ teaspoon of white pepper, ½ teaspoon of sesame oil, and 1 teaspoon of Shaoxing wine.
Heat a wok over medium heat until very hot. Add 2 tablespoons of vegetable oil, then the eggs. Scramble briefly until just set and transfer to a plate.
Add 1 tablespoon of extra vegetable oil, the tomatoes and scallion. Stir-fry over high heat for 1 minute.
Add 2 teaspoons of sugar, ½ teaspoon of salt for the tomatoes, ¼ cup of water and the eggs. Cover and cook for 1-2 minutes, until the tomatoes soften.
Uncover and stir-fry until the sauce thickens. Add a splash of water if it becomes too dry.
