Instructions: Heat a wok, without its stand, over high heat for 1 minute. Add 1/2 teaspoon
oil; swirling to coat sides of wok. When hot, 1 minute, add tomatoes.

Quickly
stir until they soften, 1 to 2 minutes. Set aside tomatoes and juices.

Rinse
wok with hot water; dry. In a medium bowl, whisk egg whites with 1 teaspoon
salt until foamy, about 1 minute. Return wok to high heat for 1 minute and add 2 tablespoons oil. When the oil is hot, about 1 minute, scoop up some of
it using a large spoon; hold this over wok while you poor thewhites into the
wok; immediately poor hot oil onto whites. Cook 1 1/2 minutes. Do not stir; egg whites will puff up. Add tomatoes with their juices in a circular pattern.

Continue to cook through, 1 to 3 minutes. Sprinkle with remaining salt.

Slide
out of wok onto a serving plate, cut into wedges, and serve.

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