Chilli-Zucchini Egg Foo Yung

1. Combine the chicken stock, oyster sauce, and cornstarch in a small saucepan over high heat. Bring to a boil, stirring often. Add in the mushrooms. Let simmer for 3 minutes or until thickened.

2. Combine the eggs, water, zucchini, chilli and two-thirds of the green onions in a large mixing bowl.

3. Heat 1 teaspoon of the peanut oil in a 12-inch (30 cm) nonstick fry pan over medium-high heat. Add one-quarter of the egg mixture, tilting the pan to cover the base. Top with one-quarter of the bean sprouts, flatten slightly.

4. Cook for 2-3 minutes or until just set, then fold in half and let cook another 1-2 minutes. Transfer to a plate and cover with foil to keep warm.

5. Repeat steps 3 and 4 until all ingredients are used.

6. Divide the omelets and drizzle with the sauce, then top with remaining green onions.