ASIAN STYLE OMELETTE

Place 8 lightly beaten eggs in a bowl wih 1/3 cup of Chinese rice wine , 1 dsp of sesame oil and 1/4 cup of thinly sliced spring onions ( green part only). Season with white pepper and whisk to combine . Spray a medium / large fry pan with oil and heat . Stir fry 6 cups of assorted shred vegetables until JUST tender and then remove from the pan and set aside , keep warm . Reheat the pan and spray with oil again . Pour in a quarter of the egg mixture , swirling to coat the base of the pan . Cook for 2-3 minutes or until egg is firm . Slide the omelette onto a plate , fill with 1/4 of the warm shredded vegetables and fold over . Repeat with the remaining eggs and filling mixture and make 3 more . To serve the omelettes , garnish with bean shoots and coriander and finish with a drizzle of oyster sauce .