Recipe For Oyster omelet

Ingredients

• 6 oz shelled oysters , with juice
• 3 tbsp sweet potato starch 
• 2 tsp cornstarch
• 1/4 tsp salt 
• 3 eggs 
• 1/2 tsp sesame oil 
• 1 pinch white pepper 
• 2 tbsp lard or peanut oil or vegetable oil
• 1 cup baby bok choy , leaves separated
• 2 tbsp minced green onions 
• Omelette Sauce:
• 1-1/2 tsp hoisin sauce or ketchup
• 3/4 tsp chinese fine chili sauce or Sriracha
• 1/4 tsp rice 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 salt; 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.

http://www.canadianliving.com/food/oyster_omelette.php