SCRAMBLED EGGS WITH TOMATOES, BEIJING STYLE

Drop the tomatoes into boiling water for 30 seconds. Remove, drain and peel. Cut in half, squeeze out the seeds. Chop coarsely.

Beat the eggs with 1/2 t salt.

Heat 4 T of the oil in a wok over high heat until the oil surface ripples. Pour in the eggs and cook, stirring constantly, until thickened. Remove from the wok and place into a dish. Add the other 4 T of oil into the wok and reheat until very hot. Add scallions and ginger and stir-fry for a few seconds. Add tomato, remaining salt, sugar and MSG. Stir-fry about 30 seconds, then return the scrambled eggs to the wok. Stir to blend, remove, and serve.