1 long red chili (or green if you don’t want too much heat!)
1/2 cup light soy sauce
A few leaves Tokyo Bekana
2 large or 6 cherry tomatoes
4 spring onions
2 teaspoons sesame oil
Flaked salt & black pepper
2 tablespoons Rice Bran oil
One small bunch coriander
To make the sauce: Slice the chili in half lengthways and remove the seeds out by scraping each half. Slice the flesh really thinly and then mix the sliced chili and soy sauce into 4 small sauce bowls. Set aside.
For the stir-fry: Wash the Tokyo Bekana leaves, shake dry and slice finely. Cut the tomatoes in half, scoop out and discard the seeds and juice, then finely chop the flesh. Set aside.
Wash and strip the first layer of skin from the spring onions and then thinly slice them. Crack 3 eggs each into both bowls, and then lightly beat each bowl. Add a teaspoon of sesame oil into each bowl, most of the spring onion, and some salt and pepper and combine.
Heat the 2 woks over high heat until hot, then add the Rice Bran oil. Once the oil is hot, add the sliced cabbage and a sprinkle of salt and toss for 2 minutes. Remove and then add a bowl of egg mixture into each of the woks and leave for 10 seconds, then use a wooden paddle or spatula to slowly draw the outside of the egg mixture into the center, allowing the uncooked egg to cook. Cook for 2-3 minutes until the egg is almost set, then scatter with the tomato and cooked cabbage. Toss for a minute to warm through. (It’s important not to allow the tomato to cook for too long, or it will make the eggs too watery.)
For the garnish: Wash and spin dry the coriander and pick out some juicy sprigs.
To finish: Divide the wok mixtures between 4 serving plates. Scatter with the remaining spring onion and the coriander sprigs, then spoon over some chili soy sauce and serve immediately.