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, .