This recipe is very special to me-- while it's unlikely to be familiar to most of you, it is iconic with anyone with roots in Taiwan. Taiwanese food is not as well known as other types of Chinese cuisine popular in the United States, which is mainly Cantonese and more recently, Sichuanese. With the exception of the San Gabriel Valley near LA, it is difficult to find Taiwanese restaurants even in major Asian enclaves in the States. The ones I have visited have always disappointed me. Admittedly, it’s hard to replicate the exact tastes that make up Taiwanese cuisine: bold flavors which include vinegar, garlic, sesame, soy and other umami flavors, and the texture known as “Q” (chewy/glutinous; you know it when you taste it). These flavors derive from eclectic cultural influences. The majority of Taiwan’s modern population can trace its ancestry to China’s Fujian province, with later arrivals from other parts of China post-1949. The island’s mountain dwelling aborigines are probably responsible for the mad love for eating bamboo shoots and wild greens. Seafood figures prominently, as is natural for an island nation. And other marks were left by previous colonizers from Portugal, Spain, the Netherlands, and Japan. <br /> <br />The Taiwanese oyster omelet, pronounced “oh-ah-jen, ” is very popular at Taiwan's famous night markets. It has many of the elements of the Taiwanese pantry: oysters, interesting greens, “Q” from tapioca starch, and a very umami sauce. Shrimp can be substituted for the oysters, if you’re not a fan, and it’s also very good without any seafood. I adapted this from a recipe by Julienne on Taiwanese American.org. <br />

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