Quick chinese-style omelette

Method

1. Marinate the pork in the oyster sauce for 10 minutes. Mix the eggs with the ginger and finely sliced spring onion in a small bowl and set aside.
2. Heat 1 tbsp groundnut oil in a wok until hot. Add the pork and stir-fry for 5 minutes until browned and sticky, then add the stir-fry vegetables and shredded spring onion. Stir-fry for a further 2 minutes until the pork is cooked through.
3. Meanwhile, heat a splash of oil in a frying pan and, when hot, add half the egg mix, swirling to cover the base of the pan. Cook for 2-3 minutes until just set, then transfer to a warm plate and top with half the pork stir-fry.
4. Repeat with the remaining egg and stir-fry mixtures. Serve with soy sauce for drizzling.