Preparation Steps:

1. Put the oyster in a mesh colander, sprinkle a teaspoon of salt, and massage the oyster. Let it sit for a minute before rinsing in water.  This will clean the slime from the oyster. Let the excess fluid drain.  Cut the oyster into halves or third, depending on the size of the oyster. Too big, may not cook evenly inside. Set aside.
2. Washed the A-Choy and cut into small bite-sized pieces (about a cm wide).  Set aside.
3. Let’s make the omelet sauce. This can be made ahead of time, but will need to warm up before using.  Add 1 teaspoon of potato starch in a small bowl with 3 teaspoons of water, mix it into a slurry (this will be added once the sauce boil).  In a small pot, add 250g of water, 45g of ketchup, 20g of spicy bean sauce, 3 Tablespoons of yellow soy bean (not the paste, has to be whole bean), 3 Tablespoons of Cane sugar, 1 Tablespoon of sweet chili sauce, 30g of miso paste. For the miso paste, use some of the water to mix with the miso paste to liquify it. Bring it to a boil.  Slowly add the potato slurry, stirring as you add. This will thicken the omelet sauce.  
4. Make the potato starch slurry.  In a bowl, add 5 tablespoons of coarse potato powder, 5 tablespoons of fine potato starch powder. If you can’t find the coarse potato powder, just use 10 tablespoons of fine potato starch powder; it should work.  The coarse powder will result in a firmer texture.  Add in 2 cups of water. Mix until the potato powders are dissolved.  Note: you will need to stir frequently, otherwise the powder will settle and harden at the bottom. If that happens, just mix it until they dissolve again.
5.  In a non-stick frying pan, heat up 1 Tablespoon of oil. The oil has to be very hot to get the burnt effect on the oyster.  Once the pan is smoky, add the oyster to the pan. Beware, it oil will splutter a bit due to the water content. Let the oyster fry on one side for 1-2 minutes or until they are browned. Flip over and wait for it to brown.  Once all the oysters are browned on all sides, add the vegetables. Cover the pan if you have a lid to steam the vegetables. for 1 – 2 minutes.  Next, add 2 eggs (optional) in the middle, break the yolks. Wait for the egg to be partially cooked, use a ladle and use 2 scoops of the slurry and pour over the top. Let the slurry flow to the bottom. You will be the slurry turned almost transparent.  Let it fry for about 3-4 minutes or until the slurry has thickened. Try to flip the omelet over to cook the top. Ideally, you want a crust-like texture. The potato slurry acts a glue that holds the oysters, vegetables, and eggs together.
6.  Once omelet is done, transfer to a plate and ladle some omelet sauce over it.
7. Enjoy!