Soak dry lama beans overnight in cold water; remove skin. For fresh lama beans, simply remove skin. Score the top and bottom of the tomatoes. Blanch until the skin peels; remove tomatoes skin and cut into chunks. Allow the liquid to drain into a bowl.
In a heated wok, add oil and ginger. Stir until fragrant. Add tomato sauce and season with kelp (or mushroom) seasoning, salt, melted rock crystal sugar (option) and sugar. Bring to boil and add separated tomato liquids and water. Add lama beans and allow to simmer until the lama beans are tender and the liquid cooks down. Add tomatoes. Bring to boil, stir and serve.