Break eggs into a mixing bowl and beat them well with 1 t. salt, sesame oil and rice wine or sherry. Set aside.

Combine cornstarch and 2 T. water in a small bowl. Mix. Stir in the sugar and the ketchup. Set aside.

Prepare tomatoes. The recipe calls for beefsteak tomatoes but I used plum tomatoes. I think beefsteak would be a better choice because they would be more juicy for the sauce, but, in a pinch, plum tomatoes worked fine.

Heat a large non-stick or well-seasoned skillet over high heat with 3 T. vegetable oil. Reserving some for the garnish, add most of the sliced scallions to the pan and quickly stir fry the onions (about 20 seconds). Add the eggs to the hot pan and stir to cook them until they form large curds. This will take about a minute. You want the eggs to set but to still be a bit runny (they will cook fully in the last step of the recipe). Remove the pan from the heat and scrape the egg/onion mixture into a bowl. Set aside.

Wipe the skillet and reheat it over high heat with 1 T. of vegetable oil. Stir-fry the minced ginger until it is aromatic. This will only take about 15 seconds. Don't let the ginger burn, so watch it carefully. Add the tomatoes to the pan cook them with the ginger for 2-3 minutes. Stir the tomato mixture while cooking. You want the tomatoes to soften and release their juices. You want the juices to begin to thicken.

Reduce the heat in your skillet to medium and stir the cornstarch mixture into the tomatoes. Let the cornstarch mixture come to a boil and stir until the mixture begins to thicken. Taste and adjust seasonings (salt, sugar, ketchup) if necessary.

Break the egg curds into large pieces in their bowl and add them to the skillet with the cornstarch mixture. Stir and cook for a few seconds to finish cooking the eggs.

Serve with steamed rice and garnish with reserved sliced scallions.

Cook's Note: The original recipe says this serves 2 to 3 persons. I successfully cut the recipe in half and had enough for two medium servings.