Taiwanese Oyster-less Omelette (Vegan)

A vegan version of Oyster Omelette, a popular Taiwanese night market dish. The omelette appears humble, but packs flavors and textures like no other.

Another attempt at vegan traditional Taiwanese street-food, following my vegan Taiwanese Dan-Bing (Breakfast Egg Crepes). This time we’re tackling the ultimate Taiwanese night market dish: Oyster Omelette.

This omelette is not your usual omelette. The batter is made from sweet potato starch (and tapioca starch), giving it that gelatinous, or as Taiwanese people call it, “QQ” texture. Some may find it strange, but it’s what makes this omelette stand out.

Taiwanese Oyster-less Omelette (Vegan)

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Recipe by George L. Course: SnackCuisine: TaiwaneseDifficulty: Medium


Prep time


Cooking time



A popular Taiwanese dish sold at every night market in Taiwan. Known for its gelatinous texture and humble appearance. Incomplete without a good sweet & spicy sauce!


  • 2 King Oyster Mushroom caps, or other mushroom caps

  • 1/2 cup leafy greens such as green cabbage, A Choy, etc.

  • 1/2 cup room temperature water

  • 2 tablespoons sweet potato starch (or potato starch)

  • 1 tablespoon tapioca starch

  • 1/4 teaspoon fine sea salt

  • vegetable oil, for frying

  • Vegan “Egg”
  • 100 grams firm tofu

  • 1/2 cup chickpea flour

  • 1/2 cup room temperature water

  • 1 teaspoon miso

  • 1 tablespoon Nutritional Yeast

  • 1/2 teaspoon baking powder

  • 1 teaspoon low sodium soy sauce

  • 1 pinch fine sea salt (or black salt, kala namak)

  • 1 pinch white pepper

  • Sweet & Spicy Sauce
  • 2 tablespoon ketchup

  • 2 tablespoon rice vinegar

  • 1 teaspoon brown sugar

  • 1.5 tablespoon sriracha

  • 2 teaspoon low sodium soy sauce

  • 1 teaspoon peanut butter (optional)

  • 6 tablespoons water

  • 1/2 tablespoon cornstarch


  • Make the Vegan Egg. In a food processor, blend together all vegan egg ingredients until smooth. Pour into a mixing bowl and set aside.
  • Make the Omelette Batter. In a mixing bowl, whisk together water, potato starch, tapioca starch, and fine sea salt.
  • Prepare the vegetables. Cut mushroom caps into bite-sized pieces (I slice them on a diagonal). Cut cabbage up into around 2 inch wide pieces.
  • Make the Sweet & Spicy Sauce. In a sauce pan, combine ketchup, rice vinegar, brown sugar, sriracha, soy sauce, and peanut butter (optional). Bring to a boil and cook to infuse the flavors, around 1 minute. Mix the cornstarch and water, then add to the sauce. Bring to a boil again while stirring to thicken. Once thickened, take the pan off the heat and set aside.
  • Make the Omelette. Heat up about 1/2 to 1 tablespoon of oil in a non-stick pan on medium heat. Add in the mushrooms and fry until most of their moisture is released, 3-4 mins. Take your batter and pour a thin layer to the pan (be sure to whisk the batter again right before pouring it — the powders may have sunk to the bottom!). Cook until the batter just turns turns transparent and spoon on 2-3 tablespoons of the vegan egg mixture. Sprinkle on a handful of chopped cabbage as well. Unstick the sides of the omelette and try your best to flip it — it won’t be very pretty, but it also isn’t supposed to be. After you flip the pancake, cover the pan with a lid and cook for 1-2 minutes. Once the cabbage softens, the omelette should be done as well. Spoon a generous amount of sweet & spicy sauce over the omelette to serve. Enjoy warm.


  • Vegan Egg: This recipe will make more egg mixture than you need. Feel free to use the “egg” mixture to cook scrambled eggs or omelettes! They’re delicious as well.
  • Sweet & Spicy Sauce: Traditionally, peanut butter is not added to the sauce. I found that it adds an extra sort of nutty dimension to the sauce that I’ve grown fond of, though! Feel free to omit for a more traditional taste.

Did you make this recipe? I’d love to see your recreations!

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