[Make the sauce]

Mix 1 tablespoon cornstarch with a little water until smooth and set aside.

Add all sauce ingredients except the cornstarch to a small saucepan. Heat over low heat, stirring gently until it just starts to simmer.

Stir in the cornstarch mixture and mix until thickened, then remove from heat.

[Prepare the batter] Combine all batter ingredients in a large bowl and mix well.

Toss the oysters with a little salt, then gently rinse several times with clean water. Drain and set aside.

Wash the baby bok choy and cut into small pieces.

Heat oil in a skillet over medium heat. Add half the oysters and cook until lightly browned, then flip and cook the other side.

Pour in enough batter to cover the oysters. Cook until the batter turns almost translucent.
*The batter settles quickly, so stir well before using.

Beat one egg in a bowl and pour evenly over the batter. Cook until the egg just starts to set.

Add the chopped baby bok choy.

After 30 seconds to 1 minute, flip the omelet and cook for about 1 more minute, then remove from the pan.

Drizzle with sauce to taste.

Repeat steps 8–13 to make the second serving.