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CATEGORY CUISINE TAG YIELD
Seafood Oriental, Seafood 4 Servings

INGREDIENTS

1 lb Oysters, shucked
1 t Cornstarch
1 t Oyster sauce
1 1/2 t Soy sauce
1/8 t Salt
1 T Oil
1/2 t White wine
2 Garlic cloves, minced
2 Green onions, in 2" pieces
1 1/4" slice gingerroot *

INSTRUCTIONS

Note: Gingerroot should be chopped. Bring 4 cups water in large
saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15
seconds, until edges begin to curl. Remove with slotted spoon to  paper
towels to drain. Blend cornstarch with 2 tablespoons water  until
smooth. Stir in oyster sauce, soy sauce and salt. Set aside.  Heat oil
in wok until hot. Add wine, oysters, garlic, green onions  and ginger.
Stir-fry 15 seconds. Drain off any excess liquid that  accumulates.
Stir in reserved sauce. Stir-fry 1 minute, just until  sauce bubbles
and thickens.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 181.5mg
Potassium: 32.4mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g


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