Ingredients:

  • 2 cups (300g) cherry tomatoes, left whole
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) fresh ginger, grated
  • 2 stalks (10g) green onions, thinly sliced
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5ml) honey
  • 1/2 tsp (2.5ml) rice vinegar
  • 1 tsp (2g) toasted sesame seeds
  • pinch of cracked black pepper

Instructions:

  1. Heat a wok over medium-high heat. Add the sesame oil and swirl to coat. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30–60 seconds until the garlic is fragrant and pale gold, but not browned.
  2. Crank the heat to high. Add the whole cherry tomatoes to the pan. Stir-fry constantly for 3–4 minutes until the skins blister and a few of them pop, releasing their juices.
  3. Pour in the whisked soy sauce, honey, and rice vinegar mixture. Toss rapidly for another 1–2 minutes until the sauce thickens and coats the tomatoes in a glossy, mahogany-colored glaze. Remove from heat immediately.