Taiwanese Oyster Omelet (Egg-Free)

Ingredients

• about 225 g Oysters
• 1/4 cup Sweet Potato Starch
• 1/4 cup Tapioca Starch
• 1/2 cup Water
• 1 cup Bean Sprouts
• 1 cup Choy Sum (or Spinach)
• 2 tbsp Oil
• 2 tbsp Rice Flour
• 2 tbsp Sweet Chili Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Ketchup
• 1 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine sweet potato starch, tapioca starch, rice flour and water to form a slurry. Mix well.
2. 2Heat oil in a non-stick skillet over medium heat.
3. 3Pour half of the starch mixture into the skillet to form a thin layer.
4. 4Add oysters, bean sprouts, and choy sum over the starch layer.
5. 5Cook for 3-4 minutes until the starch layer becomes translucent.
6. 6Flip and cook for another 2-3 minutes until the oysters are cooked through.
7. 7Mix the sweet chili sauce, soy sauce, ketchup, and sugar in a small bowl to create the sauce.
8. 8Serve the oyster omelet with the sauce.

Substitutions

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