Ingredients:

10 pcs potato buns
200g unsalted butter
100g butter lettuce
4 ripe tomatoes,sliced

Vegetable Omelette:
200ml Soya Bean Oil
4 clove garlic,chopped
200g onions,sliced
150g carrots,shredded
100g green capsicum (green bellpepper),sliced
150g siew pak choy (bok choy),finely sliced
50g French beans (haricot),finely sliced
2 red chillies,sliced
50g shitake mushrooms,sliced
200g bean sprouts
4 tbsp light soya sauce,to taste
1 tsp sesame oil,to taste
0.5 tsp black peppercorns,freshly grounded,to taste
3 tbsp Knorr All Purpose Seasoning
20 eggs, lightly beaten.

Ginger Mayonnaise:
200g Mayonnaise
3 tbsp ginger chopped
4 tbsp plum sauce
3 tbsp evaporated milk

Directions:

Vegetable Omelet:
1. Heat oil in wok, stir-fry garlic and onions until fragrant.Then add in the rest of the vegetables and stir-fry for 3-4 minutes.

2. Season the vegetables with light soya sauce,sesame oil,knorr All Purpose Seasoning and pepper.

3. Add the beaten egg and fry as a omelet.Remove from heat and keep warm.

Ginger Mayonnaise:
1. Mix all ingredients and keep chilled.

Serve:
1. Cut the buns into half and spread with butter.
2. Lightly pan-fry the buns till it turns golden brown.
3. Place the lettuce, sliced tomatoes and vegetable omelet on top.
4. Spoon on some ginger mayonnaise and cover with a bun.
5. Serve immediately with fried onion rings.