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  Chicken broth 1 Tablespoon
  Oyster flavored sauce 1 Tablespoon
  Shao hsing wine/Dry sherry 2 Teaspoon
  Soy sauce 1 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  White pepper 1 Pinch
  Fresh oysters 8 Ounce, drained (1 Jar)
  Salt 1⁄2 Teaspoon
  Cornstarch 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Ginger slices 6
  Green onions and tops 2 , cut into 1 inch pieces
  Cornstarch 1⁄2 Teaspoon, mixed with 1 teaspoon water
  Water 1 Teaspoon

Preparation Combine sauce ingredients in a small bowl and set aside.
Place oysters, salt, and cornstarch in a medium bowl and mix well.
Set aside for 5 minutes.
Cooking Bring 2 inches of water to a boil in a medium-size saucepan.
Add oysters and cook for 1 minute or just until water returns to a boil.
Drain well and set aside.
Meanwhile, preheat a cast iron skillet or metal steak plate by placing over medium heat.
Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add ginger and green onions and cook, stirring, for 1 minute.
Add oysters and stir-fry for 30 seconds.
Reduce heat to medium.
Add sauce ingredients and cook for 1 minute.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.

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