Remove the stem from the tomato and cut it into bite-sized pieces.

Finely chop the green onion, garlic, and ginger.

Crack the eggs into a bowl and whisk them. In a separate bowl, mix all the ☆ chili sauce ingredients.

Heat half of the sesame oil (1/2 tbsp) in a frying pan. Once hot, add the eggs and stir to create large scrambled pieces. Remove from the pan.

Wipe the pan with a paper towel. Add the remaining sesame oil (1/2 tbsp), green onion, garlic, ginger, and doubanjiang. Cook on low heat until fragrant, then add the tomato and stir-fry on medium heat.