I first tried this dish at a small Chinese restaurant somewhere around the Timog/Circle area of Quezon City. For some strange reason…like a failing memory…I cannot recall the name of the place! It was a favorite lunch choice of my officemates and I, quite affordable and consistently serving good, simple Chinese cuisine. I heard they closed some years ago, quite a surprise since they were always full.
Some 4 years ago, Spouse and I went to visit my sister in New England and had a chance to visit New York and New Jersey. I made it a point to go to NYC’s Chinatown and specifically requested this dish at a non-descript Chinese eatery. They didn’t have it on their menu. But with a little explanation from this non-Chinese speaking Asian, they came up with exactly the same thing I had in Quezon City. I was so excited to have it again!
I’m guessing this is another alternative to the poular Egg Foo Yung which you can have with chicken, beef, pork or shrimp at most Chinese restaurants in the US. It’s not exactly an omelette or a frittata…but it’s wonderful and I hope you’ll try this dish. Unfortunately, I had no other choice but to use canned oysters. If you can get fresh oysters where you are, I urge you to go with the fresh ones, even if you have to do the shucking yourself. It’s just so much better with fresh oysters.
1 tablespoon each corn starch and rice flour
2 ounces chicken stock
1 tablespoon fish sauce
1 teaspoon hoisin sauce
2 tablespoons vegetable oil
1 garlic clove, sliced thin
1 small onion, sliced thin
1/2 cup mung bean sprouts
3 eggs, beaten
8-10 small or extra-small shucked oysters, or large oysters cut into 8 pieces
1/4 c. thinly slivered green onions
1/4 c. thinly slivered chives
Whisk together the starch, flour and chicken stock. Combine the fish sauce and hoisin sauce and set aside.
Heat a 12-inch fry pan or pancake griddle. Add the vegetable oil. When it is hot, add the garlic, onion?and bean sprouts. Stir-fry until the bean sprouts are heated through and wilted. Whisk the starch mixture again and pour over the vegetables. Let set. Lift and peek under the crepe often to make sure the crepe is crusty brown all over. Drizzle with half of the sauce mixture.
Pour in the beaten egg over the crisped crepe and immediately drop the oysters, green onions and chives into the egg mixture. Let the egg partially set and allow oysters to firm up. Flip the omelet over or put in a hot oven set on grill to brown the top.
Slide onto serving plate, drizzle with remaining sauce and garnish with cilantro and more green onion.