• 6 eggs, lightly beaten
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 500g pork mince
  • 2 garlic cloves, crushed
  • 1/4 cup hoisin sauce
  • 420g vegetables, 1-minute packet ready to stir-fry
  • 1 tablespoon hoisin sauce, extra
  • 2 tablespoons coriander, fresh
  • 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.