Peel, core and julienne
the chayote and carrot.
Deseed and julienne the bell pepper.
Peel the shallots and thinly slice.
Smash the garlic cloves, discard the skins and finely chop.
Peel the ginger and finely chop.
Heat one tablespoon of sesame seed oil in a frying pan. Over medium-low heat, cook the sliced shallots and ginger until the shallot slices are soft and lightly browned.
Add the garlic to the shallots and ginger. Sprinkle in a little salt and pepper. Cook, stirring, for half a minute.
Turn up the heat to medium and throw in the chayote, carrot, bell pepper and wood ear mushrooms. Cook, stirring often, until the vegetables are done.
Stir in the black beans garlic sauce and chili garlic sauce. Cook, stirring, for another 30 seconds.
In a bowl, beat the eggs with two tablespoons of sliced scallions.
Add the cooked vegetables the mushrooms and stir gently.
Heat the remaining tablespoon of sesame seed oil into a clean frying pan. Pour in the egg mixture. Cook over low heat, covered tightly, until the eggs are set and the underside is nicely browned and lightly crisp.
Loosen the bottom and sides of the torta from the pan and invert on a plate. Garnish with the remaining sliced scallions, toasted sesame seeds and Sriracha ketchup.