Recipe - Oriental Oysters

8 ounce Fresh; shucked oysters.
Pacific ones may be halved,
they're BIG.
One half cup Cornstarch
One half cup Chicken stock
1 tablespoon Fresh ginger; chopped
4 Garlic cloves; chopped
1 Hab; chopped, or more if
desired, (used 2)
5 Green onions; (scallions)
chopped
1 tablespoon Oyster sauce
1 tablespoon Hot sauce; yer choice
1 teaspoon Ketjap manis; (dark, sweet
soy sauce from Indonesia,
right MaryAnne?)
1 teaspoon Sesame oil

Mix the above 4 ingredients and add One fourth cup of the stock...set this aside.
Prepare a pot of boiling water, and give the oysters a bath, lasting only a
minute. Remove them and dry them off on paper towel, then dredge them in
cornstarch.

Deep fry the oysters, and remove to keep warm. Place 1 tbls peanut oil in
wok, and heat to hot. Put ginger, garlic, habs and half of onions in wok,
and stir fry, until fragrant, then add the oyster sauce mixture, adding a
little water if it starts to get too thick, then return the oysters to the
wok. Do not overcook the oysters when deep frying them, it is best to do
these in a wok in a little peanut oil, and remove when getting
brown...Sprinkle the rest of the green onions over this dish, and place
over shredded lettuce if desired. Serve with Thai rice, or fried rice,
which is what I did tonight, Indonesian style, with trassi and peanut
butter...Yowee! Cheers, Doug in BC

Posted to CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on Jun
22, 1999, converted by MM_Buster v2.0l.