1. Blend cornflour with 1 tblsp of the stock in a small jug until smooth. Stir in remaining stock, sauce and sesame oil.
2. Beat two of the eggs in a small bowl until combined. Heat a wok over a high heat. Add 1 tsp of the peanut oil and swirl to coat. Add eggs and swirl to form an omelette 20cm in diameter. Cook for about 1 minute, or until almost set. Turn omelette over. Cook for 30 seconds. Slide onto a plate. Cover with a piece of baking paper. Repeat with remaining eggs and peanut oil to make another three omelettes.
3. To make filling, heat oil in wok. Add spring onions, ginger, corn, carrot and cabbage. Stir-fry vegies for about 2 to 3 minutes, or until slightly softened. Add snow peas and cornflour mixture. Stir-fry for about 1 minute, or until boiling and thickened.
4. Divide vegies over half of each omelette. Fold other half of omelette over vegetables to enclose. Cut in half. Sprinkle with sesame seeds.
5. Serve omelettes with salad. Garnish with sprouts.

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