From Kylie's book My China: A Feast for all the Senses

Serves 4-6 as part of a shared meal

¼ cup vegetable oil

6 free-range eggs, lightly beaten

2 tbs peanut oil

3 garlic cloves, roughly chopped

6 fine slices ginger, cut into thin strips

1 tsp brown sugar

6 red cherry tomatoes, cut in half

3 spring onions (scallions), trimmed and finely sliced

2 tbs shao hsing wine

1 tsp shoyu

1 tbs brown rice vinegar

½ teaspoon sesame oil

First, make the sauce. Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add garlic and ginger and stir-fry for 2 minutes. Add sugar and allow to caramelise for 30 seconds. Add tomatoes and spring onions and stir-fry for 1 minute. Add shao hsing wine, shoyu and vinegar and stir-fry for 30 seconds. Stir through sesame oil and set sauce aside.

For the omelette, heat vegetable oil in a hot wok until the surface begins to shimmer slightly. Pour beaten eggs into wok and leave to cook on base of wok for 30 seconds, without stirring. Using a spatula, fold omelette over into itself and leave to cook for another 30 seconds. Fold over again and leave for 20 seconds or until almost set. Repeat once more before lifting omelette from wok onto a serving platter.