Whisk cornflour, stock cube and water in a small saucepan. Stir in remaining ingredients. Bring to a boil, stirring over a medium heat for 2 minutes, or until sauce thickens to a thin gravy consistency

Heat 1 tbsp oil in a small non-stick frying pan. Add garlic and ginger. Cook, stirring, for 30 seconds or until fragrant. Add pork mince and cook, stirring, using a wooden spoon to break up any lumps until browned. Add mushrooms and cook, stirring, for 2-3 minutes or until softened. Remove from heat and add to a heatproof bowl with cabbage, green onions and sprouts and mix to combine. Wipe pan clean

Whisk 2 eggs together and stir through ¼ of the mince mixture

Heat 2 teaspoons of oil in the same pan over medium heat. Add egg and pork mince and cook for 2-3 minutes, pushing in the sides with a spoon to form a round pancake. Turn-over and cook for a further 2-3 minutes or until the egg is set. Turn out onto a plate. Repeat with the remaining oil, egg and mince mixture to make four omelettes

To serve, spoon over sauce. Top with extra sprouts and green onions. Scatter with sesame seeds