Cut cherry tomatoes into bite-sized pieces. If using large tomatoes, dice them finely.

Wash shrimp and marinate with 1 tbsp cooking wine and a pinch of pepper. Let sit for a while.

Finely chop the green onion.

Beat 3 eggs with 1/2 tsp salt and a pinch of pepper until well mixed.

Combine all prepared ingredients into the egg mixture and mix well.

Prepare the sauce by mixing 1/2 cup water, 1 tbsp oyster sauce, 1 tbsp soy sauce, and 1 tbsp sugar. Stir until sugar dissolves completely.

Make cornstarch slurry by mixing 2 tbsp water with 1 tbsp cornstarch.

Heat 3 tbsp cooking oil in a pan over medium heat.

Pour the egg mixture into the pan and stir gently to create scrambled eggs.

Once shrimp is fully cooked, transfer the stir-fry to a serving plate.

In a clean pan, bring the prepared sauce to a boil.

Gradually add the cornstarch slurry to the sauce while stirring quickly to adjust the thickness.

Once the sauce reaches a thick consistency, remove from heat.