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.
15m prep + 10m cook4 servingsSafety: 99/100
Contains eggContains wheatContains soySHELLFISH-free
300 cal|15g protein|25g carbs|15g fat|3g fiber
Ingredients
- 1/2 cup Sweet potato starch
- 1/2 cup Water
- 6 large Eggs
- 8 oz Shiitake mushrooms
- 1 cup Bok choy
- 1/4 cup Garlic chives
- 2 tbsp Soy sauce
- 2 tbsp Sweet chili sauce
- 2 tbsp Vegetable oil
Instructions
- 1Soak dried shiitake mushrooms in warm water until softened, then slice thinly.
- 2Mix sweet potato starch with water.
- 3Heat vegetable oil in a pan or wok.
- 4Pour a thin layer of the starch mixture into the pan.
- 5Add shiitake mushrooms and bok choy.
- 6Pour beaten eggs over the mixture.
- 7Cook until the omelet is set and slightly browned.
- 8Garnish with garlic chives.
- 9Serve with a mixture of soy sauce and sweet chili sauce.
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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