Taiwanese Oyster Omelet (Egg-Free)
A popular Taiwanese street food, made without eggs. Uses a tapioca starch batter for a similar texture and binding.
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Ingredients
- 1 cup Oysters (small)
- 1/4 cup Sweet Potato Starch
- 1/4 cup Tapioca Starch
- 1/2 cup Water
- 2 tbsp Vegetable Oil
- 1 cup Taiwanese Cabbage (chopped)
- 1/2 cup Bean Sprouts
- 2 tbsp Oyster Sauce (vegan)
- 2 tbsp Cilantro (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Combine sweet potato starch, tapioca starch, and water in a bowl. Mix well.
- 2Heat vegetable oil in a non-stick skillet over medium heat.
- 3Pour half of the starch mixture into the skillet. Spread it out evenly.
- 4Add half of the cabbage, bean sprouts, and oysters on top of the starch mixture.
- 5Cook for 3-4 minutes, or until the bottom is golden brown and the oysters are cooked.
- 6Flip the omelet and cook for another 2-3 minutes.
- 7Drizzle with vegan oyster sauce and sprinkle with cilantro.
- 8Repeat with the remaining ingredients.
Substitutions
starch mixture →
Sweet potato starch and tapioca starch provide binding and texture.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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