Clean, wash and chop the peppers. Clean the Chinese cabbage, halve the leaves lengthways and cut into strips. Clean / brush the mushrooms, halve and cut into slices. Peel and dice the zucchini. Peel and dice the onion. Beat the eggs and whisk them roughly. Peel and finely dice the ginger and clove of garlic. Halve the jalopeno lengthways, remove the core, wash and finely dice. Heat sunflower oil (2 tbsp) in a large pan (28 cm), add the onion cubes with the ginger cubes, garlic clove cubes and jalopeno cubes and fry / stir fry for a few minutes. Add the remaining vegetables (), sauté / stir-fry briefly and deglaze with the chicken stock (200 ml). Season with sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sweet soy sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything with the lid simmer / boil for 5 minutes. Spread the beaten eggs over the top and cook / simmer for another 5 minutes with the lid on. Remove the lid, allow the omelette to cook for the fourth time and continue to cook until the liquid has almost boiled away. Divide the hearty vegetable omelette on 2 plates and garnish each with a radish, serve.