Blanch the carrots and leeks for 2 minutes, keeping one or two slices of each aside. Remove from water.
In a pan, soften the broccoli and mushroom with the garlic, ginger and chilli in vegetable oil for 1 minute.
Whisk the eggs with a touch of water. Add the blanched carrot and leek to the pan with the other vegetables. Add the egg and fry for 2 minutes to make a thin omelette.
Cut the reserved carrot and leek into wire-thin strips and deep fry for 30 seconds in vegetable oil.
Remove from the oil and toss with the chilli powder, sugar and a little salt.
Serve the omelette on a plate with the cucumber slices on top, finally adding the deep fried carrot and leek.
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