|Water||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sweet red pepper||1⁄2 Cup (8 tbs)|
|Diced shallot||1⁄4 Cup (4 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Bouillon granules||1 Teaspoon|
|Red pepper||1⁄8 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Hot cooked parboiled rice||2 1⁄2 Cup (40 tbs)|
Combine 1/2 cup water, mushrooms, sweet red pepper, shallot, green onion, and celery in a medium saucepan; bring to a boil.
Cover; reduce heat, and simmer 10 minutes.
Combine 1/2 cup water and cornstarch, stirring until blended.
Stir in bouillon granules, salt, and pepper.
Add to vegetable mixture, stirring well; bring to o boil.
Add oysters; simmer 5 minutes or until oyster edges curl.
Remove from heat, and stir in chopped porsley.
Serve immediately over not cooked rice.