Taiwanese Oyster Omelet (O A Jian) - SHELLFISH-FREE

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

1. 1Place 8 oz 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.
2. 2In a medium bowl, whisk together the 1/2 cup sweet potato starch and 1/2 cup water until smooth. Set aside.
3. 3In a separate bowl, lightly beat the 6 large eggs. Set aside.
4. 4Heat 1 tbsp of the 2 tbsp vegetable oil in a 10-inch non-stick skillet over medium-high heat (400°F / 200°C).
5. 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.
6. 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.
7. 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.
8. 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.
9. 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

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