Oysters with ginger and scallions is one of the most common way to prepare oysters in Chinese cuisine. You can probably find this dish on the menu at most Chinese restaurants, but there are several advantages to making this at home. First, restaurants tend to deep fry the oysters, making them overly greasy. Secondly, they tend to overuse corn starch in an attempt to make the oysters look bigger than they are.
Fresh oysters have great natural seafood taste, so the best way to prepare them is have just a small amount of seasoning and accompanying ingredients so as not to mask their true taste. The oysters used for this dish should be medium to large sized. Larger oysters also make it easier to make crusty outside with a moist, perfectly cooked interior, while smaller ones tend to dry up easily and have a larger portion of chewy parts.
- 8 oysters (1 can of 16 oz oysters)
- 2 stalk scallions/green onions, sectioned
- 5 pieces of gingers
- 4 tablespoons chicken stock or water
- 1.5 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- Dash of white pepper
- 0.5 tablespoon corn starch
- Clean the oysters in a bowl of water, with dash of salt and 3 tablespoon of corn starch. Rinse with clean water and be careful not to break them apart. (see above)
- Blanch the oysters in a pot of hot boiling water for 2 minutes and drain. (See pictures 1 & 2 below)
- Lightly pat the oysters with corn starch. Heat oil over medium-high heat and pan fry the oysters until golden on both sides. (See pictures 3 & 4)
- In a small bowl, combine all the sauce ingredients. Set aside.
- Heat oil over medium-high heat. Add ginger and stir until fragrant. Add scallions (the white part first, then the green). Cook until fragrant. Then stir in the sauce. When the sauce is heated thru, add the oysters and mix well to serve. (See picture 5 & 6)