In a bowl, mix oysters with 1 tbsp of cornstarch (not listed in ingredients). Add enough water to cover and gently wash the oysters. Rinse and repeat until the water is clear. Pat dry with a paper towel and coat with cornstarch.

Cut the garlic chives into 4cm pieces.

In a bowl, crack the eggs, add a pinch of salt and pepper, and mix to create an egg mixture.

Heat salad oil in a frying pan over medium heat. Pour in the egg mixture and stir gently until it becomes half-cooked. Remove from the pan and set aside.

Heat sesame oil in the same pan. Add the oysters and cook over medium heat, flipping occasionally, until both sides are golden and cooked through.

Add the garlic chives and the sauce ingredients (sake, oyster sauce, soy sauce) to the pan. Stir-fry briefly.