Recipe - Oyster With Fried Bean Curd

2 ounce Oysters; shelled
3/16 Carrot
1 Green onion
1 Bean curd
1 teaspoon Salt
One fourth teaspoon Pepper
1 One half tablespoon Cornstarch
Oil for frying
One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Cornstarch
1 teaspoon Sesame oil

(1) Discard any shell crumbs remaining from oysters. Place oysters in
colander, shake in salted water, and drain. Parboil oysters in boiling
water for 5 minutes. (2) Cut carrot in half lengthwise and slice thinly
into pieces 1One fourth inches long. Cut green onion diagonally. (3) Cut bean
curd into 2inchlong thin triangular shapes. Sprinkle with salt and pepper
and coat with cornstarch. Deepfry bean curd in 350øF oil. (4) Preheat oil
in pan. Fry green onion first, then add carrot and fried bean curd. Add
oysters and panfry slightly. While pan frying, add a little water and
season oysters with salt and pepper. (5) Dissolve 1 tablespoon cornstarch
in 2 tablespoons water. Add to (4) and cook until mixture becomes thick and
shiny. Drop a few drops of sesame oil at the end.

by Sook Joung Ha Note: *This is Northern Chinese style dish. It is
characteristic for this type of dish to cook for short time over high heat.

From Korean Cooking Fish, Clam and Oyster Dishes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.