Fragrant Braised Oysters

by the Editors of Easy Home Cooking Magazine

Browse the article Fragrant Braised Oysters

Yield: Makes 2 to 3 servings
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Ingredients:
1
jar (10 or 12 ounces) shucked oysters, drained

2
cups plus 1 tablespoon water, divided

1/2
teaspoon salt

1/4
cup chicken broth

1
tablespoon dry sherry

1
tablespoon oyster sauce

1
teaspoon cornstarch

1/4
teaspoon sugar

2
tablespoons vegetable oil, divided

3
slices (about 1/2-inch each) pared fresh ginger, cut into thin slivers

1/2
small yellow onion, cut into wedges and separated

3
green onions, cut into 2-inch pieces



Preparation:
1.
If oysters are large, cut into bite-size pieces. In 2-quart saucepan, bring 2 cups water and salt to a boil. Add oysters. Turn off heat and let stand 30 seconds. Drain, rinse under cold running water and drain again. Combine chicken broth, sherry, oyster sauce, remaining 1 tablespoon water, cornstarch and sugar in small bowl; mix well and set aside. Heat 1 tablespoon oil in wok or large skillet over high heat. Add ginger and yellow onion; stir-fry 1 minute. Add green onions; stir-fry 30 seconds. Remove and set aside. Heat remaining 1 tablespoon oil in wok. Add blanched oysters and stir-fry 2 minutes. Return ginger and onions to wok. Stir cornstarch mixture and add to wok. Cook and stir until sauce boils and thickens.





This recipe appears in: Seafood