| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 2 | oz | Oysters, shelled |
| 3/16 | Carrot | |
| 1 | Green onion | |
| 1 | Bean curd | |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 1/2 | T | Cornstarch |
| Oil for frying | ||
| 1/2 | t | Salt |
| 1 | T | Cornstarch |
| 1 | t | Sesame oil |
INSTRUCTIONS
(1) Discard any shell crumbs remaining from oysters. Place oysters in colander, shake in salted water, and drain. Parboil oysters in boiling water for 5 minutes. (2) Cut carrot in half lengthwise and slice thinly into pieces 1-1/4 inches long. Cut green onion diagonally. (3) Cut bean curd into 2-inch-long thin triangular shapes. Sprinkle with salt and pepper and coat with cornstarch. Deep-fry bean curd in 350øF oil. (4) Preheat oil in pan. Fry green onion first, then add carrot and fried bean curd. Add oysters and pan-fry slightly. While pan- frying, add a little water and season oysters with salt and pepper. (5) Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Add to (4) and cook until mixture becomes thick and shiny. Drop a few drops of sesame oil at the end. by Sook Joung Ha Note: *This is Northern Chinese style dish. It is characteristic for this type of dish to cook for short time over high heat. From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus feels your pain”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 11.1mg
Sodium: 944.8mg
Potassium: 43.6mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: <1g
Protein: 1.4g