Taiwanese Oyster Omelette (蚵仔煎)

In the U.S., those small oysters they have in Taiwan are hard to come by unless you get them frozen.  If you want fresh oysters, it's usually just the big ones, which I usually just cut into multiple pieces.

Serves: 1
Ingredients
5-6 oysters (or more if desired)
1 1/2 cups Taiwanese cabbage (pak choi) chopped (into 3/4 in. wide strips)
1 stalk green onion chopped
1 egg (or 2 if desired)
1/4 cup sweet potato flour
1 Tbsp tapioca flour (optional; if desired, substitute with 1 Tbsp sweet potato flour)
1/2 cup water
Canola oil
Pinch of salt

1) Wash oysters and dry.  Wash cabbage and chop to small 3/4 in. wide strips.  Wash green onions and chop.  Let these sit.
2) Whisk together sweet potato flour, tapioca flour, water, and a pinch of salt.
3) Add 1 Tbsp of oil to a frying pan and heat up on medium high.
4)  Add green onion and oysters to pan and then add one egg and break yolk and spread egg around with your spatual to mix it with the oysters and green onion.
5) Place cabbage in and then pour on flour mixture.  Fry until half-transparent and flip if desired.
6) Pour on sauce and serve immediately.

Oyster Omelette Sauce Option #1
Serves: 6
Ingredients
8 Tbsp Sweet Chili Sauce
3 Tbsp soy sauce paste
3 Tbsp miso paste
2 Tbsp granulated sugar
1 Tbsp plum flour (optional)
3 Tbsp tapioca flour
1 cup water

Directions
Whisk and boil ingredients in a saucepan on low heat.