1 lb Oysters, shucked
1 t Cornstarch
1 t Oyster sauce
1 1/2 t Soy sauce
1/8 t Salt
1 tb Oil
1/2 t White wine
4 servings
|*Note: Gingerroot should be chopped.
Bring 4 cups water in large saucepan to boil. Plunge oysters into
boiling water. Cook 10 to 15 seconds, until edges begin to curl.
Remove with slotted spoon to paper towels to drain. Blend cornstarch
with 2 tablespoons water until smooth. Stir in oyster sauce, soy
sauce and salt. Set aside. Heat oil in wok until hot. Add wine,
oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain
off any excess liquid that accumulates. Stir in reserved sauce.
Stir-fry 1 minute, just until sauce bubbles and thickens.