Stir-Fried Dried Oysters and Vegetables
Categories: SeafoodServes: 6 Servings
Ingredients:
- 12 Dried oysters
- 4 Dried black mushrooms
- 1/2 c Bamboo shoots
- 1/2 c Water chestnuts
- 1 Head lettuce
- 1 tb Sherry
- 1/2 ts Salt
- 1 ts Soy sauce
- 1 ds Pepper
- 1 tb Cornstarch
- 3 tb Water
- 2 -(up to)
- 3 tb Oil
- 1/2 c Stock
Instructions:
1. Separately soak dried oysters and dried mushrooms.
2. Dice bamboo shoots, water chestnuts and soaked mushrooms. Mince soaked
oysters. Cut lettuce in strips; arrange on a serving platter.
3. In one cup, combine sherry, salt, soy sauce and pepper. In another,
blend cornstarch and cold water to a paste.
4. Heat oil. Add minced oysters and stir-fry a few times. Add diced
vegetables; stir-fry 1 minute.
5. Add sherry mixture; stir-fry 1 minute more. Add stock and heat quickly.
Then cook, covered, 2 to 3 minutes over medium heat.
6. Stir in cornstarch paste to thicken. Spoon mixture over lettuce and
serve. VARIATIONS:
1. For the diced vegetables, substitute 1 cup celery, 1 cup Chinese cabbage
and 1/2 cup snow peas, all minced.
2. In step 3, add to the sherry mixture 1 slice fresh ginger root, minced,
and a few drops of sesame oil.
3. In step 3, add to the cornstarch paste 1 tablespoon oyster sauce, 1
teaspoon soy sauce and a few drops of hot sauce.
4. In step 4, add, with the oysters, 1 cup lean pork, minced or ground.
Stir-fry until the pork loses its pinkness; then add the vegetables.
From
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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