Oysters is one of those foods you either love or hate. If you love it like I do, you will never have enough of it. Whether they are raw, baked, fried, scalloped, or braised like in this recipe. My favorite is to eat them raw on the half shell, but when live oysters are not available, cooking them is another favorite option.
I used to think that oysters are high in cholesterol, like most other shellfish, so I used not to eat them very often. However, newer research shows that oyster the has much lower cholesterol than we used to think before. So, even those who are trying to avoid cholesterol can safely eat away and not worry about it!
- 8 oysters (1 can of 16 oz oysters)
- 2 stalk scallions/green onions, sectioned
- 5 pieces of gingers
Sauce Ingredients: (See Step 4)
- 4 tablespoons chicken stock or water
- 1.5 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon sesame oil
- 3 tablespoons of port wine
- 1/2 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)
- Lightly pat the oysters with corn starch. Heat oil over medium-high heat and pan fry the oysters until golden on both sides.
- Wipe off the oil with paper towel. Place oysters in a bowl and add 1 tablespoon of Port Wine, 1 tablespoon of fish sauce with a dash of white pepper.
- Combine the sauce ingredients in a bowl.
- Heat oil over medium-high heat in skillet or clay pot. Add gingers and scallions, stir fry until fragrant. Add oysters and the sauce. Stir until the sauce thickens, then stir in another tablespoon of port wine, cover, turned off the heat.