If you ever ask me what the signature dish of the Taiwan. I would answer this is it: the Oyster omelet which is the most popular dish in night markets and has constantly been ranked by many foreigners as the top cuisine from Taiwan.For this savory dish we definitely can’t miss it.Today we will swap out some of the ingredients to make it vegetarian and still very good tasting.
For the Sauce:
2 tablespoon sweet and chili sauce
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/3 cup cold water
For the omelet
3-4 of vegetarian oysters or sliced mushroom
Pinch of seaweed
1/4 cup Chinese lettuce, roughly torn or chopped
1 tablespoon sweet potato starch: 2 tablespoon corn starch
(sweet potato flour and cornstarch in a ratio of 1:2)
1/3 cup cold water
1 tablespoon vegetable oil
Salt and Pepper to taste
We will make the sauce first and leave it aside as we will need it be cool down a bit.
Combine the sweet and chili sauce, sugar and soy sauce in a small saucepan over medium-low heat. Cook, stirring, until sugar dissolves, about 2 minutes. In a separate bowl, whisk together cornstarch with 1/3 cup cold or room-temperature water. Whisk cornstarch mixture into sweet and chili mixture and cook, stirring, until bubbling and thickened, about 1 minute. Remove from heat and set aside.
Deep fry vegetarian oyster first and set aside when ready.
Heat the oil in a medium non-stick skillet over medium-high heat. Add the vegetarian oysters, seaweed, Chinese lettuce, two eggs and cook.
Combine sweet potato starch and corn starch and 1/3 cup cold water in a small bowl and mix thoroughly.Mix the sweet potato starch mixture once more and pour it over then vegetables and eggs, letting it run across the surface and spill over the edges slightly.
Reduce heat to medium-low Loosen the omelet by poking at its sides and giving it a shake to ensure that it moves easily.Carefully flip omelet using two spatulas or by
thrusting the pan forward and jerking it back. Cook on second side until eggs are set
just a few seconds. Invert the omelet onto a serving dish. Ladle the sauce generously over it, and serve immediately.