Egg Foo Young (Chinese Omelette)

Step 1: Mix the cornflour and soy sauce, then add the remaining sauce ingredients.

Step 2: Pour the mixture into a saucepan over medium heat. Bring it to a simmer, stirring constantly, and simmer for 1 minute, until the sauce thickens to a thin syrup consistency. Remove from the heat and set aside.

Step 3: Microwave option: Microwave on high for 1 1/2 minutes. Stir very well, then microwave for another 1 1/2 minutes, until thickened. Mix well again.

Step 4: Place the pork in a bowl, add the remaining filling ingredients, and mix with a fork.

Step 5: Whisk the eggs in a bowl.

Step 6: Add the bean sprouts, green onions, your chosen pork or shrimp filling, salt, and pepper. If using pork, crumble the raw pork into the mixture with your fingers. Mix through.

Step 7: Heat 1/2 tablespoon vegetable oil and a drizzle of sesame oil in a nonstick skillet over medium heat. Add a little garlic and sauté quickly for 10 seconds, then push it into the center of the skillet.

Step 8: Ladle in one-quarter of the batter. Use a spatula to push the edges inward and form a roughly round shape.

Step 9: Cook until the underside is light golden, about 1 1/2 minutes, then flip and cook the other side for 1 minute. The raw meat will cook through during this time. Repeat with the remaining egg mixture to make 4 omelettes; use 2 pans if you can.

Step 10: Slide an omelette onto a plate and pour over the sauce. Sprinkle with sesame seeds and green onions, if using.

Step 11: Serve with rice and steamed vegetables of your choice. Double the sauce if you want enough to pour over the rice and vegetables.