In a small saucepan, combine cornflour, chicken stock cube, and 1 cup of water. Whisk thoroughly until there are no lumps, then bring the mixture to a gentle boil over medium heat. Stir continuously for about 2 minutes, until the sauce thickens and becomes glossy. Set it aside to cool slightly while you prepare the filling for your Egg Foo Young Chinese Omelette.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant. Toss in the pork mince and cook until browned, stirring frequently for about 3-4 minutes. Once the pork is fully cooked, add sliced mushrooms and cook for another 2-3 minutes until tender. Combine this mixture with chopped Chinese cabbage, green onions, and bean sprouts in a large bowl.

In a separate bowl, crack and whisk together 4 eggs until frothy. Then, incorporate a quarter of your prepared filling into the egg mixture, folding gently. Heat 1 tablespoon of oil in a non-stick skillet over medium heat, and pour in the egg-filling mixture, spreading it evenly. Cook for 2-3 minutes until the edges begin to set, then carefully flip the omelette using a spatula and cook for an additional 1-2 minutes until fully cooked through.

Remove the first omelette from the skillet and set it aside on a plate. Add another tablespoon of oil to the skillet, heating it again over medium heat. Repeat the process with the remaining egg and filling mixtures, creating a total of four fluffy Egg Foo Young Chinese Omelettes. Ensure each omelette is golden brown and firm before flipping and removing from the pan.

Plate your cooked omelettes elegantly, and drizzle them generously with the thickened sauce prepared earlier. Garnish with additional bean sprouts, sliced green onions, and sprinkle with sesame seeds for an inviting presentation.