Teriyaki Vegetable Omelettes

Step 1: Heat wok or large frying pan over high heat and add oil, swirling to coat surface,

Step 2: Stir-fry the choy sum,. corn and snow peas for 2 minutes or until choy sum wilts and then add the onion and garlice, stir-fry for 30 seconds or until fragrant and transfer to aheatproof bowl.

Step 3: Wipe wok clean.

Step 4: Whisk eggs and the water in a jug.

Step 5: For each omelette heat 1 teaspoon of the extra oil in wok over high heat and pour in a quarter of the egg mixture, tilting to make a 20cm omelette and cook for 1 minute or until just set and then slide onto a serving plate.

Step 6: Repeat with remaining extra oil and egg mixture to make 4 omelettes in total.

Step 7: Top each omelette with a quarter of the choy sum mixture and top with bean sprouts and then drizzle with teriyaki sauce.

Step 8: To serve, fold omelette to enclose the filling.