Taiwanese Oyster Omelet (O A Jian) - SHELLFISH-FREE
A popular Taiwanese street food, this version replaces oysters with shiitake mushrooms, ensuring it's completely shellfish-free while maintaining a similar texture and flavor.
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Ingredients
- 1/2 cup Sweet potato starch
- 1/2 cup Water
- 6 large Eggs
- about 225 g Shiitake mushrooms
- 1 cup Bok choy
- 1/4 cup Garlic chives
- 2 tbsp Soy sauce
- 2 tbsp Sweet chili sauce
- 2 tbsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Place about 225 g shiitake mushrooms in a bowl and cover with warm water. Let them soak until softened, about 20 minutes. Once softened, drain the mushrooms and slice them thinly.
- 2In a medium bowl, whisk together the 1/2 cup sweet potato starch and 1/2 cup water until smooth. Set aside.
- 3In a separate bowl, lightly beat the 6 large eggs. Set aside.
- 4Heat 1 tbsp of the 2 tbsp vegetable oil in an approximately 25 cm non-stick skillet over medium-high heat (400°F / 200°C).
- 5Pour about one-third of the sweet potato starch mixture into the hot skillet, swirling to create a thin, even layer. Immediately scatter some of the sliced shiitake mushrooms and about 1/3 cup of the chopped 1 cup bok choy over the starch layer.
- 6Pour about one-third of the beaten eggs over the mushrooms and bok choy, ensuring it coats the ingredients. Cook for 2-3 minutes, or until the edges look set and the bottom is lightly golden.
- 7Carefully flip the omelet using a spatula. Cook for another 2-3 minutes on the second side, until the egg is fully cooked and the omelet is slightly browned. Slide the cooked omelet onto a plate.
- 8Repeat steps 4-7 two more times with the remaining starch mixture, eggs, shiitake mushrooms, and bok choy, using the remaining 1 tbsp vegetable oil. You will have three omelets in total.
- 9Serve the omelets immediately, garnished with the chopped 1/4 cup garlic chives. Mix the 2 tbsp soy sauce and 2 tbsp sweet chili sauce together in a small bowl and serve on the side for dipping.
Substitutions
Oysters → Shiitake Mushrooms
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.
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