Step 1

Prepare your vegetables and gather all your ingredients

Step 2

Heat a large nonstick frying pan to medium heat and add a splash of cooking oil.

Step 3

Add the beaten eggs to the pan and cover with a lid. Allow the eggs to almost fully set before flipping the omelet and cooking the other side for another 30 seconds, or just until the eggs have fully set.

Step 4

Remove the eggs from the pan and slice into strips, reserving for later.

Step 5

In a small bowl, mix together the hoisin sauce, rice vinegar, oyster sauce and sesame oil.

Step 6

Heat a large wok to medium high heat and add a couple of tablespoons of cooking oil for stir frying.

Step 7

When the pan is hot, add the mushrooms and carrots and stirfry for 2-3 minutes before adding the shredded cabbage, green onion and snow peas to the wok. Continue to stir fry for another 2-3 minutes or until the veggies have brightened and softened but have not been over cooked.

Step 8

Add the sauce mixture to the stir and toss to coat with the wok on the burner to heat the sauce up.

Step 9

Remove the wok from the heat, add the egg strips to the stir fry mixture and toss to combine.

Step 10

Serve with Mandarin pancakes.