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.
Ingredients:
- 8 oysters (1 can of 16 oz oysters)
- 2 stalk scallions/green onions, sectioned
- 5 pieces of gingers
Sauce Ingredients:
- 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
Directions:
- 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)
Welcome!
Anne Yu
June 28, 2011 at 8:43 am
yummy, i love oysters^^
Bruce Tyrrell
February 22, 2015 at 8:08 am
I’ve made your recipe with delicious Chesapeake oysters at least three times. It’s wonderful! Thank you!
thejanechannel
February 22, 2015 at 7:00 pm
Thank you!! This is one of the top favorite too 🙂
Bruce Tyrrell
July 12, 2015 at 6:14 pm
I just made it again tonight. 真好吃啊！I bet scallops would be really good like this. I’m going to try it next time. 😁
thejanechannel
February 22, 2016 at 1:20 pm
😀
Patti Holma
January 4, 2016 at 3:22 pm
What kind of oil do you fry the oysters in and how much?
thejanechannel
February 22, 2016 at 1:19 pm
Hi Patti – I used canola oil. About 1 tablespoon in total for all 8 oysters. (I cooked 4 at a time, 1/2 tbsp. each time).
Alex
December 22, 2017 at 3:55 pm
I loved this recipe! I will double up on the amount next time to have a larger portion. This recipe is definitely for the oyster lover. I had to drive 16 miles to an Asian grocery store to find the Shao Xing wine, and it absolutely made it worth the drive.
thejanechannel
March 8, 2018 at 5:28 pm
Glad you enjoyed it!