In a wok or large frying pan, stir-fry leek, garlic, and lemon zest in hot oil for about 3 minutes. Add pumpkin and carrots, stir-fry for another 5 min., add Chinese cabbage and savoy cabbage, stir-fry for another 3 min. Stir through soup, soy sauce, and peanut butter, add, gently toss in about 2 min.
Omelet strips: stir eggs, water and soy sauce well. pour a quarter of the amount in a pan into the hot oil, fry at low temperature until stiff. Roll up the omelet on the spot, cut into strips. Bake more omelets from the rest, keep warm.
Serve: Spread rolled-up omelet strips evenly on top of vegetables.