Advertisement

Fragrant Braised Oysters

Yield

Makes 2 to 3 servings

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.

Check out more recipes for Seafood

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement