Stir-fried dried oysters and vegetables

6 Servings

Ingredients

Quantity Ingredient
12 Dried oysters
4 Dried black mushrooms
½ cup Bamboo shoots
½ cup Water chestnuts
1 Head lettuce
1 tablespoon Sherry
½ teaspoon Salt
1 teaspoon Soy sauce
1 dash Pepper
1 tablespoon Cornstarch
3 tablespoons Water (up to)
3 tablespoons Oil
½ cup Stock

Directions

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 ½ 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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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