Today, I had a craving (not pregnancy-related!) for something chewy and satisfying. I originally wanted to make vegetarian Taiwanese meatballs, but since it was already late, I decided to go for another classic Taiwanese street food with a similar texture: a vegetarian version of oyster omelet. Unfortunately, I couldn't find fresh garlic chives, which would have added a unique flavor. I also couldn't find baby bok choy or crown daisy, so I used Shanghai bok choy instead!

Let’s get started and see how to make this vegetarian oyster omelet!

Tips:

1. Traditional oyster omelets use baby bok choy, bean sprouts, or crown daisy as the base vegetables. Shanghai bok choy is also a great option. If you can’t find these, just choose a mild-tasting leafy green.

2. If you follow a religious vegetarian diet, you can skip the garlic in the sauce and use grated ginger or sweet chili sauce instead. In step 3, you can replace the green onions/chives with chopped cilantro stems, fennel, dill, or Thai basil for a unique flavor.

3. Canned straw mushrooms can have a metallic taste, so be sure to rinse or blanch them. Fresh straw mushrooms are best if you can find them. Choose smaller, unopened mushrooms. To prepare fresh straw mushrooms, blanch them in boiling salted water for about 1 1/2 minutes, then drain. Cut larger mushrooms in half.

Final thoughts:

Who says vegetarians can’t enjoy classic Taiwanese street food? Straw mushrooms have a shape and texture similar to oysters! Add seaweed flakes or torn nori to the batter for a hint of ocean flavor, and pair with crisp greens and bean sprouts. Drizzle with the sweet, tangy, and spicy sauce for a taste of home that will satisfy any craving! :)