Tomato and Egg Stir-fry

Prepare the sauce In a small bowl, mix together the soy sauce, oyster sauce, and sugar to make the sauce. Set aside.

Sauté the garlic Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir-fry the tomatoes Add the diced tomatoes to the wok and stir-fry for 2-3 minutes, until slightly softened.

Add and scramble the eggs Push the tomatoes to one side of the wok and pour the beaten eggs onto the other side. Season the eggs with salt and freshly ground black pepper. Let the eggs cook for a few seconds, then scramble them until fully cooked.

Add the sauce Pour the sauce over the tomatoes and eggs. Stir to coat everything evenly. Cook for an additional 1-2 minutes, until the sauce thickens slightly.

Serve the dish Garnish with chopped green onions and serve hot with steamed rice.