Tomato and Egg Stir-Fry

Combine the pork, soy sauce, brandy, a small amount of sugar, and cornstarch in a bowl, then cover it with plastic wrap, and refrigerate for several hours to allow the flavors to meld together 4 to 6 hours.

Whisk the eggs with a pinch of salt, and set them aside for later use. Heat half of the oil in a wok over a medium-high heat setting, and pour in the eggs, cooking them until they just begin to set but still retain a raw appearance. Remove from the wok and reserve for incorporation into the dish later.

Heat the remaining vegetable oil in the wok over an extremely high heat setting. Introduce the tomatoes and the remaining sugar into the mixture, covering it to allow the flavors to combine. Allow the tomatoes to soften for approximately 7 minutes.

Mash the tomatoes into a chunky consistency, blending them until they resemble a thick soup. Add the marinated pork to the mixture and cook for 3 to 4 minutes, or until the pork reaches a safe internal temperature.

Fold in the eggs and green onions gently, ensuring they distribute evenly throughout the dish. Continue cooking the mixture uncovered for an additional 2 minutes to fully cook the eggs.