Golden omelette strips

• 1 tbsp peanut oil
• 2 eggs, lightly beaten

Heat oil in a hot wok and swirl around to coat surface. Pour in beaten egg and quickly swirl around the pan to form a thin omelette. When cooked on one side, gently separate the edge of the omelette from the wok with a knife. Place a plate over the wok and invert the whole thing so that the omelette drops onto the plate. Slide the omelette back in and quickly cook the other side. Roll up into a