Method:

1. To make the sauce, add soy, hoi sin, sesame oil, and chicken stock to a saucepan and bring to the boil for 2 minutes, then sift in the corn flour and stir for another 3-4 minutes until it becomes thickened, with a similar consistency to gravy. Set aside.
2. To make the omelette, add light extra virgin olive oil to a medium fry pan, followed by the garlic and ginger and cook for 30 seconds. Add the enoki and brown shimeji mushrooms, with the shredded cabbage and cook, tossing throughout, for about 4-5 minutes. Add the shallots for a final minute, toss, then transfer to a bowl and keep warm.
3. Whisk 2 eggs in a bowl, pour into the pan and cook for 2-3 minutes on one side, then cook a further 1 minute on the other. Transfer to a plate and do the same with remaining egg.
4. Once both omelettes are cooked, divide the mushrooms between them, serving onto one side of the omelette to allow to fold of the omelette over thet top. Drizzle with the sauce, sprinkle with sesame seeds and serve.

Tips: Substitute prawns for chicken, tofu, or extra vegetables.