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

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.

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

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

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

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.

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

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

Serve with Mandarin pancakes.