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Categories:Viewed: 51 - Published at: 3 years ago
Ingredients
- 2 tablespoons peanut oil
- 6 medium shucked oysters
- 1/2 pound bean sprouts, root ends trimmed
- 1 stalk celery, cut into 1 1/2-inch julienne strips
- 1 green onion, cut into 1 1/2-inch julienne strips
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 8 eggs
- 1 teaspoon salt
- 1 teaspoon cornstarch (optional)
Method
- Heat a 10-inch nonstick skillet over medium-high heat.
- Add 1 tablespoon oil and when hot, add oysters.
- Stir-fry 1 minute.
- Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute.
- Place mixture into a large bowl; set aside.
- Lightly beat eggs with salt in a bowl.
- Reheat the pan.
- Add remaining 1 tablespoon oil and when hot, pour in the eggs.
- Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part.
- When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl.
- Reserve the liquid and spread the oyster mixture over the eggs.
- Fold 1/2 of the egg mixture over the other to make a semicircular pie.
- Cook 1 1/2 minutes; lift up curved side with spatula and gently flip onto the other side.
- (The omelet doesn't need to leave the pan; just pivot on folded side.)
- Cook 1 1/2 minutes.
- Slide onto a heated platter and serve immediately or keep warm while making the gravy.
- For the gravy, pour the reserved oyster-mixture liquid into the same skillet.
- Heat to boiling over medium heat.
- Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan.
- Boil 1 minute, until slightly thick and clear.
- Pour over eggs or serve separately.
