Taiwanese Oyster Omelet (without Egg)
A popular Taiwanese street food, adapted to be egg-free by using a tapioca starch batter for a similar texture and binding effect.
Ingredients
- about 225 g Small Oysters
- 1/4 cup Tapioca Starch
- 1/2 cup Water
- 2 tbsp Sweet Potato Starch
- 2 tbsp Vegetable Oil
- 1 cup Garland Chrysanthemum (Tang-O)
- 1 cup Bean Sprouts
- 2 tbsp Oyster Sauce (vegetarian)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse oysters and set aside.
- 2In a bowl, whisk together tapioca starch and water to create a slurry.
- 3Heat vegetable oil in a wok or large pan over medium-high heat.
- 4Pour in tapioca starch slurry and cook until it starts to thicken.
- 5Add oysters, garland chrysanthemum, and bean sprouts. Cook until oysters are cooked through and vegetables are slightly wilted.
- 6Drizzle with vegetarian oyster sauce before serving.
Substitutions
Egg → Tapioca Starch Slurry
Binding, 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.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.