Beat the eggs with the sesame oil and cilantro, if using, then set aside. Mix the cornstarch to a smooth paste with the soy sauce and sherry; set aside.
Heat half the canola oil in a large frying pan or wok. Add the broccoli, pepper, ginger, garlic and scallions, and stir-fry for 5 minutes or until the broccoli looks bright green and is just tender. Pour in the cornstarch mixture and stir for 1 minute.
Add the shrimp and cook for 2 minutes, then add the bean sprouts and cook for a further 1 minute or until the shrimp are pink. Transfer to a large bowl, including all the juices, and keep warm. Wipe the pan with a piece of paper towel.
Add the remaining canola oil to the pan and heat it for a few seconds. Pour in just over half the egg mixture and swirl the pan to spread it out evenly. Stir once or twice, then let the egg set for about 3 minutes. Loosen the omelette with a spatula and transfer it to a serving dish.
Add the remaining egg mixture to the pan and cook for 1-2 minutes until just set. Turn out onto a board and cut into ribbons. Spoon the vegetables on top of the whole omelette, then scatter with the omelette ribbons and serve.
variations: Frozen stir-fry vegetable mixes are ideal for making foo yong in a hurry. Omit the shrimp for a vegetarian version.
Each serving: 38 g protein, 22.5 g fat of which 5 g saturates, 7 g carbohydrate, 6 grams fibre, 402 Calories