Oyster Omelette

By The Canadian Living Test Kitchen

3 people added this to their Recipe Box

This recipe makes 3 servings

Nutritional Info
Per each of 3 servings: about	-
cal	262262 cal
pro	8 g8g pro
total fat	19 g19g total fat
sat. fat	7 g7g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	206 mg206mg chol
sodium	416 mg416mg sodium
potassium	231 mg231mg potassium
% RDI:	-
calcium	66 calcium
iron	2020 iron
vit A	1818 vit A
vit C	1515 vit C
folate	1919 folate

Oyster omelettes beat out all other dishes when foreigners living in Taipei were polled about their favourite night-market food. Chinese fine chili sauce is the orange ketchup–looking hot pepper sauce common in Cantonese restaurants. In Taiwan, oysters are quite small, about 1 inch (2.5 cm) in length. It's preferable to use small oysters for the omelette and, of course, fresh are best, but many seafood specialty stores and Chinese, Korean and Japanese markets sell frozen shelled oysters that are really very good.

Ingredients

6 oz shelled oysters , with juice6 6oz ozshelled oysteroysters, with juice
3 tbsp sweet potato starch 3 3tbsp tbspsweet potato starch
2 tsp cornstarch 2 2tsp tspcornstarch
1/4 tsp salt 1/4 1/4tsp tspsalt
3 eggs 3 3eggeggs
1/2 tsp sesame oil 1/2 1/2tsp tspsesame oil
1 pinch white pepper 1 1pinch pinchwhite pepper
2 tbsp lard 2 2tbsp tbsplard or peanut oil or vegetable oil
1 cup baby bok choy , leaves separated1 1cup cupbaby bok choy, leaves separated
2 tbsp minced green onions 2 2tbsp tbspminced green oniongreen onions
Omelette Sauce:
1-1/2 tsp hoisin sauce 1-1/2 1-1/2tsp tsphoisin sauce or ketchup
3/4 tsp chinese fine chili sauce 3/4 3/4tsp tspchinese fine chili sauce or Sriracha
1/4 tsp rice vinegar 1/4 1/4tsp tsprice vinegar

Preparation

Omelette Sauce: In small dish, stir together hoisin sauce, ketchup, chili sauce and vinegar; stir in 1 tbsp (15 mL) boiling water. Let cool.

Reserving 2 tbsp (25 mL) of the liquid, drain oysters. In bowl, whisk together sweet potato starch, cornstarch and pinch of the sa< whisk in reserved oyster liquid and 4 tsp (20 mL) water. Set aside.

In separate bowl, whisk together eggs, sesame oil, pepper and remaining salt.

In large nonstick skillet, heat lard over medium-high heat; sauté bok choy just until beginning to wilt. Pour in starch mixture, tipping pan to distribute evenly.

Scatter oysters evenly over top. Reduce heat to medium; cook until liquid is transparent. Pour in egg mixture; cook, loosening edge and tilting pan to allow egg to flow underneath, until set. Transfer to serving plate. Top with sauce; sprinkle with green onion.

Additional information : Tip: In the fall, look for fragrant, delicate chrysanthemum greens at Chinese grocery stores; use them (without stems) in the omelette instead of bok choy.

Source : Canadian Living Magazine: September 2009