Stir-fried eggs with Tokyo Bekana, tomatoes and chilli soy

Jill says, ‘This is a simple dish of Chinese ‘scrambled’ eggs that tastes fresh, clean and light. Serve with rice and Asian greens to max it up into a bigger meal.’ We’ve added the exotically-named Tokyo Bekana cabbage in as well.

Note: for a gluten-free version look for tamari instead of soy, or a gluten-free version of soy sauce as normal soy has wheat.

Tokyo Bekana Cabbage

Fresh from the garden: tomatoes, Tokyo Bekana, coriander, eggs, chilli, spring onions

Recipe source: adapted from a recipe by Jill Dupleix

Serves: 4 or 24 tastes


  • Chopping boards and knives
  • Salad spinner
  • Measures – 1/2 cup, tablespoons, teaspoons
  • Bowls – large, medium, small
  • Fork or whisk
  • 2 woks
  • Serving plates & small sauce bowls

·       2 large or 6 cherry tomatoes

·       A few leaves Tokyo Bekana cabbage

·       A small bunch of coriander

·       1 long red chilli (or green if you don’t want too much heat!)

·       1/2 cup light soy sauce

·       6 eggs

·       2 teaspoons sesame oil

·       4 spring onions

·       Flaked salt & black pepper

·       2 tablespoons Rice Bran oil

What to do:

  • To make the sauce: Slice the chilli in half lengthways and remove the seeds out by scraping each half. Slice the flesh really thinly and then mix the sliced chilli and soy sauce into 4 small sauce bowls. Set aside.
  • For the stir-fry: Wash the Tokyo Bekana cabbage 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 centre, 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 chilli soy sauce and serve immediately.


  • Wash your hands thoroughly after coming in contact with chilli, as the capsaicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.

Notes: What is Tokyo Bekana? Why do we need to use caution around chilli?

Categories: Kitchen Garden, Recipe | Tags: , , , , , | Leave a comment

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