Taiwanese Oyster Omelet (Egg-Free)

Name: Taiwanese Oyster Omelet (Egg-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
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)

A popular Taiwanese street food, made without eggs. Uses a tapioca starch batter for a similar texture and binding.

10m prep + 15m cook2 servings

Contains shellfishDAIRY-freeEGG-free

380 cal|15g protein|40g carbs|18g fat|3g fiber

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)

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.

Allergy Disclaimer — Safe Plated Pte. Ltd.

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.