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Ingredients:
½ lb Bok choy (半磅小青菜)
5 Shiitake mushrooms, stems removed and sliced (5朵鮮香菇切片)
1 garlic clove, thinly sliced (1顆蒜瓣切片)
1 tsp Chinese cooking wine (1茶匙紹興料酒) - [ Ссылка ]
¼ tsp salt (1/4 茶匙細鹽)
½ tsp sugar (1/2茶匙糖)

1 lb ripe tomatoes, peeled and chopped (1磅蕃茄去皮切塊)
½ tsp salt (1/2茶匙細鹽)
1 Tbsp sugar, more or less to your taste (1湯匙糖，可多可少)
3-4 large eggs, thoroughly beaten (3-4枚雞蛋打散)
1 tsp Chinese cooking wine (1茶匙紹興料酒) - [ Ссылка ]
¼ tsp salt (1/4茶匙細鹽)
1 scallion (1顆青蔥切段)

1 lb large shrimps, shell on and deveined (1磅帶殼大蝦去腸)
1 tsp salt (1茶匙細鹽)
2” nub of ginger, thinly sliced into matchsticks (2寸姜切絲)
4 garlic cloves, sliced (4顆蒜瓣切片)
2 scallions, finely minced (2顆青蔥切細粒)
1 Tbsp Chinese cooking wine (1湯匙紹興料酒) - [ Ссылка ]
1 tsp sugar (1茶匙糖)
½ Tbsp light soy sauce (1/2湯匙淡豉油)
½ Tbsp oyster sauce (1/2湯匙鮮味蠔油) - [ Ссылка ]

Preparation:
Add one teaspoon salt to the shrimps and let them marinate for 15 minutes.
For the sauce, add half tablespoon light soy sauce, half tablespoon oyster sauce, mix well and set aside.

Score an X in the bottom of the tomatoes.
Pour boiling water over and let them sit in the hot bath for 3-5 minutes or until the skin split open.
Peel the skin and chop the tomatoes into bite sizes.
Crack the eggs, add 1 tsp Chinese cooking wine and ¼ tsp table salt. Beat the eggs until light and even in color.

Wash and drain the Bok Choy
Remove the stems and Thinly Slice the mushrooms

Cooking:
1. Stir-fry Bok Choy and Shiitake mushrooms:
Turn the heat to high, and heat up the wok, add 1 tbsp oil, add the garlic and fry them until fragrant.
Add the shiitake mushrooms, add 1 tsp or a splash of Chinese cooking wine and ¼ tsp salt, stir fry for a minute.
Add another tbsp oil, add the bok choy, add ½ tsp sugar, mix well, cover and let it cook on medium high for a minute and half.

2. Tomatoes Stir-fried Eggs:
Add 2 tablespoons of oil and turn the heat to medium to brown the scallion, it takes about 2-3 minutes, when its nicely browned and fragrant, discard the scallion.
Add the chopped tomatoes, add ½ tsp salt and 1 Tbsp sugar, cook on high for a minute. Then cover and cook the tomatoes on medium heat for 3-5 minutes or until the tomatoes are soft.
Place the cooked tomatoes in a clean bowl while cook the eggs.
Add additional two tablespoons of oil, don’t rinse the wok after cooking the tomatoes because they leave behind great umami flavor at the bottom of the wok. The eggs will pick up all the bits and pieces of the fond. We are not making scrambled eggs here, so Let the egg fry on medium high heat undisturbed for a minute or until the bottom is set, we want fluffy eggs, but with structure.
Add back the cooked tomatoes when the eggs are no longer runny. Mix well and it’s done.

3. Pan Fried Shrimps:
Give the shrimps a quick rinse to get rid of any excess salt, then pat them dry with paper towels.
Heat up 2 tablespoons of oil in a skillet, add the ginger sticks, let them fry on medium heat for 2-3 minutes until they are lightly browned.
Add the shrimps and arrange them in one layer, and let them cook on one side untouched for 2 minutes.
Add the garlic slices, flip the shrimps when they are nicely browned
Add one tablespoon of Chinese cooking wine, add one teaspoon sugar and the sauce we prepared earlier. Mix well. Add the chopped scallions, toss well and serve.

Adding the time of preparation and cooking, you can have this delicious, nutritious and simply flavorful home cooked meal under just one hour.

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