Chinese Tomato Egg Stir Fry

Grab an 8 to 10-inch nonstick skillet and add the vegetable oil and beaten eggs while the pan is still cold. Turn the heat to medium.

As soon as a thin layer of egg starts to set on the bottom, gently push the eggs in one direction to create soft, folded layers.

Pour the sesame oil into the pan, then add the sliced tomatoes. Stir-fry over medium heat until the tomatoes soften slightly but still hold their shape, about 3 minutes.

Stir in the chicken bouillon powder, sugar, and white pepper. (If you're using chicken broth instead of bouillon, add 1/4 cup of broth here, followed by 2 teaspoons of cornstarch dissolved in 1 tablespoon of water, and then season with salt to taste.) Toss everything together for about 1 minute, until the sugar and bouillon have dissolved into a light sauce.