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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Martin Yan Ingredients:
1 (10 ounce) jar shucked oysters, drained |
4 eggs |
1/2 teaspoon cornstarch |
1/4 teaspoon salt |
white pepper, a dash |
1 tablespoon vegetable oil |
1 garlic clove, minced |
1/2 cup bean sprouts |
1/4 cup shredded carrot |
1 tablespoon chopped fresh chinese chives (or regular) |
2 teaspoons chopped fresh cilantro |
Directions:
1. Bring a small saucepan filled with water to a simmer over med-high heat; add in the oysters and blanch for 1 minute; drain.
2. Pat oysters dry with paper towels; cut them into bite-sized pieces.
3. In a bowl, whisk the eggs until blended; add in the cornstarch, salt, and pepper; whisk lightly to blend.
4. Place an 8-inch nonstick frypan over moderate heat until hot.
5. Add in oil, swirling to coat the bottom of pan.
6. Add in garlic and cook, stirring, until fragrant, about 10 seconds.
7. Pour egg mixture into pan; sprinkle the oysters, bean sprouts, carrot, chives, and chopped cilantro evenly over the eggs.
8. Cook, without stirring, until the edges begin to set, about 2 minutes, then lift with a spatula and shake or tilt the pan to let the egg flow underneath.
9. Continue to cook until the egg no longer flows freely, about 2 minutes longer, then turn the omelet over and brown lightly on the other side.
10. Slide the omelet onto a serving plate; garnish with cilantro sprig.
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