Taiwanese oyster omelets are made by frying oysters in a big pan, and then adding in eggs and bok choy (in winter edible chrysanthemum is substituted). After stir frying, the cook then adds yam paste as a thickener. Finally, a little soy sauce is sprinkled on before serving.
台灣蚵仔煎的作法是把蚵仔放到大鍋上油煎，放入雞蛋、小白菜（冬天放茼蒿）攪拌後，再淋上蕃薯粉做的芡水，起鍋後淋上醬料就可上桌。