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- Step 1
Combine egg and sesame oil in a jug. Heat a non-stick frying pan over medium-high heat. Add 1 teaspoon peanut oil. Swirl to coat. Drizzle 2 to 3 tablespoons egg mixture back and forth into pan to form a crisscross patterned omelette. Cook for 30 seconds. Carefully turn omelette over. Cook for 20 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining egg mixture and oil, to form 8 omelettes.
- Step 2
Heat remaining peanut oil in a wok over high heat. Add mince. Stir-fry for 3 minutes or until mince has just changed colour. Add garlic. Stir-fry for 1 minute. Add hoisin sauce. Stir-fry for 2 minutes.
- Step 3
Add vegetables to wok. Stir-fry for 1 minute or until heated through.
- Step 4
Place 1 omelette on a plate. Top with 1/8 mince mixture over centre. Roll up to enclose. Repeat with remaining omelettes and mince mixture.
- Step 5
Combine extra hoisin sauce and 2 teaspoons cold water in a bowl. Drizzle omelettes with extra sauce. Sprinkle with coriander leaves. Serve.
Stir-fry vegetable mixes save lots of washing and chopping time in the kitchen.
You could also use mixed frozen vegetables.