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1
Heat a 10-inch nonstick skillet over medium-high heat.
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2
Add 1 tablespoon oil and when hot, add oysters.
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3
Stir-fry 1 minute.
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4
Add sprouts, celery, onion, soy sauce and sugar and stir-fry for 1 minute.
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5
Place mixture into a large bowl; set aside.
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6
Lightly beat eggs with salt in a bowl.
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7
Reheat the pan.
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8
Add remaining 1 tablespoon oil and when hot, pour in the eggs.
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9
Cook without stirring them, lifting the edges occasionally to avoid burning, and let the uncooked portion run underneath the cooked part.
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10
When eggs are firm but still partly liquid, drain the oyster mixture through a sieve placed over a bowl.
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11
Reserve the liquid and spread the oyster mixture over the eggs.
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12
Fold 1/2 of the egg mixture over the other to make a semicircular pie.
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13
Cook 1 1/2 minutes; lift up curved side with spatula and gently flip onto the other side.
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14
(The omelet doesn't need to leave the pan; just pivot on folded side.)
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15
Cook 1 1/2 minutes.
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16
Slide onto a heated platter and serve immediately or keep warm while making the gravy.
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17
For the gravy, pour the reserved oyster-mixture liquid into the same skillet.
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18
Heat to boiling over medium heat.
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19
Mix the cornstarch with 2 tablespoons of water in a cup until dissolved; whisk into liquid state in the pan.
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20
Boil 1 minute, until slightly thick and clear.
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21
Pour over eggs or serve separately.
