Vegan Taiwanese Oyster Mushroom Omelette (Oh-A-Jian)

Ingredients

• about 450 g Oyster Mushrooms
• 1/4 cup Sweet Potato Starch
• 1/2 cup Water
• 4 large Eggs
• 4 large Vegan Egg Substitute
• 1 tbsp Soy Sauce
• 2 stalks Green Onions
• 1 cup Bean Sprouts
• To taste as needed Sweet and Savory Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Slice the about 450 g Oyster Mushrooms into bite-sized pieces. Finely chop the 2 stalks Green Onions. Measure out the 1/4 cup Sweet Potato Starch, 1/2 cup Water, 4 large Eggs, 4 large Vegan Egg Substitute, and 1 tbsp Soy Sauce.
2. 2In a medium bowl, whisk together the 1/4 cup Sweet Potato Starch and 1/2 cup Water until smooth. Stir in the 1 tbsp Soy Sauce and set this mixture aside.
3. 3Heat 2 tablespoons of vegetable oil in a 30.48 cm non-stick skillet over medium heat, about 175°C.
4. 4Pour about 1/4 of the starch mixture into the hot skillet, quickly spreading it into a thin, even circle about 15.24 cm in diameter. Let it cook for 1-2 minutes until the edges start to look set.
5. 5Quickly scatter about 1/4 of the sliced about 450 g Oyster Mushrooms, 1 large Egg, 1 large Vegan Egg Substitute, 1/4 cup Bean Sprouts, and 1 tablespoon of the chopped Green Onions over the starch circle. Cook for 2-3 minutes, or until the egg begins to set and the edges of the starch are golden and crispy.
6. 6Carefully flip the omelette using a spatula. Cook the other side for another 2-3 minutes, until it is golden brown and crispy, and the mushrooms are tender.
7. 7Repeat steps 4 through 6 three more times with the remaining ingredients to make the other three omelettes.
8. 8Serve each omelette hot with the Sweet and Savory Sauce on the side, to taste.

Substitutions

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