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1
Place all ingredients in a small bowl, and stir until well combined. Set aside until the omelet is done-- it will thicken as it sits.
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2
Stir tapioca starch and water together in a small bowl until you have a slurry. Set aside.
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3
Chop A choy or Romaine leaves into 1/2 inch pieces and set aside.
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4
In another bowl, beat eggs. The tried and true Taiwanese method is using chopsticks, and you don't have to fully combine the yolks and whites. Add salt and white pepper. Set aside.
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5
Heat oil in a large nonstick frying pan over medium-high heat.
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6
When oil is shimmery, add the tapioca slurry (careful, it may splatter a bit) and reduce heat to medium. Cook for a minute or two until the color changes from white to translucent (kind of like a jellyfish).
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7
At this point, reduce heat to low and add beaten eggs. Stir for 10 seconds with chopsticks until coarsely combined.
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8
Quickly add oysters and greens on top of eggs and press gently to set. Allow to cook, undisturbed, until slightly golden around the edges.
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9
Using two spatulas, carefully flip omelet over in pan. Bring heat back up to medium and allow to cook until oysters are fully cooked and omelet is set, about 5 minutes.
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10
Serve omelet on a plate and drizzle desired amount of sauce on top.
