Stir-Fried Taiwanese Oyster Omelette with Sweet Chili Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Taiwanese street food dish featuring tender oysters folded into a crispy yet tender egg omelette finished with a tangy sweet chili sauce. This Chinese-inspired street-food recipe, ready in about 20 minutes, pairs fresh oysters, large eggs, sweet potato starch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Chinese cuisine 280 cal/serving

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Ingredients

150 grams fresh oysters
4 large eggs
2 tbsp sweet potato starch
1/4 cup water
2 stalks, chopped green onions
2 cloves, minced garlic
3 tbsp vegetable oil
3 tbsp sweet chili sauce
1 tsp soy sauce
1/4 tsp white pepper
for garnish cilantro leaves

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Instructions

Step 1: In a small bowl, whisk 2 tbsp sweet potato starch with 1/4 cup water until smooth and set aside to form the starch slurry.
Step 2: Crack 4 large eggs into a bowl and beat lightly with 1 tsp soy sauce and 1/4 tsp white pepper.
Step 3: Heat 3 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 150 grams fresh oysters to the pan and cook for 1-2 minutes until they just start to firm.
Step 5: Pour the starch slurry evenly over the oysters and cook for 1 minute until it begins to set and turn translucent.
Step 6: Slowly pour the beaten eggs over the oyster and starch mixture, tilting the pan to spread evenly. Sprinkle 2 chopped green onions on top.
Step 7: Cook undisturbed for 3-4 minutes until the edges are crispy and the eggs are mostly set, then carefully flip the omelette and cook an additional 1-2 minutes.
Step 8: Transfer the omelette to a serving plate and drizzle 3 tbsp sweet chili sauce on top. Garnish with fresh cilantro leaves and serve immediately.