Taiwanese Oyster Omelet

Rinse the oysters under cold water and pat dry; shred the bok choy leaves and finely chop the green onion.

For the sauce, mix together the ketchup, rice vinegar, sugar, soy sauce, cornstarch, 120 ml water, and salt. Heat in a saucepan over medium heat, stirring, for about 1 minute after it thickens; remove from heat.

Beat the eggs with white pepper and salt. In a separate bowl, stir the sweet potato starch into 120 ml cold water.

Heat a nonstick skillet over high heat, pour in half the oil, and fry half the oysters for about 1 minute, until firm.

Stir the starch mixture and pour half of it over the oysters. Let it bubble for a few seconds, then pour in half the eggs; use a spatula to fold the set edges toward the center.

Once the bottom is lightly browned and the edges pull away from the pan, add half the bok choy and green onion. Carefully flip the omelet using two spatulas.

Cook for about 1 more minute, then flip vegetable-side up onto a plate and drizzle with the warm sauce.

Repeat steps 4–7 with the remaining oil, oysters, starch mixture, eggs, and vegetables; serve immediately.