- 1/2 bag of frozen oysters from an Asian market, or 7-10 oysters depending on your budget and preference.
- 1/2 cup cold water
- 1 sprig Chinese lettuce (a-chai), about 10 leaves
- 2 eggs, well beaten
- 1/4 cup tapioca starch or sweet potato starch
Start heating a tablespoon of neutral oil in a large nonstick pan or wok over high heat. Combine the beaten eggs, half a teaspoon of salt, and the vegetables in a bowl. Lightly toss to coat everything with the eggs. Set aside.
Add enough water to the oyster liquor to make 1/2 a cup of liquid. Add the starch to this and stir until it's completely smooth. Remember to give it a stir before you pour it into the pan, as starch settles to the bottom of a cup of water very quickly.
When the oil starts smoking, pour in the starch, then the egg mixture, and stir a few times with a wooden spoon. Because you do want the starch and egg to stay somewhat separate, your stirring should be scraping the bottom of the wok a few different directions a few times, not vigorous stirring. Stirring like this also helps more of the liquid come into contact with the bottom of the wok and brings up the bits that are already cooked, speeding up the cooking time a little. I tried this in a cast iron pot (above), but I would not recommend it because there's no room for flipping. A large wok worked much better.
Turn the flame down to medium, and let sit until the bottom becomes crusty and golden. The omelet is ready to flip when you can gently shake it around the pan without any of it sticking. It should take several minutes, during which you can make the sauce below. Flip the pancake, turn the flame down just a bit, let the other side get crusty as well. This one was flipped prematurely, but only by maybe 30 seconds.
- 1/4 cup ketchup
- 1/4 cup soy paste (you'll see it next to the soy sauce; it's thick like hoisin sauce, and also great on daikon cakes!)
- 1 glove garlic, completely pulverized
- 1 teaspoon brown sugar, or more if you like. White sugar is fine too
- 2 tablespoons cornstarch mixed into a slurry with 4 tablespoons water