| 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 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
tb |
Cornstarch |
|
|
Oil for frying |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
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 350°F 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.
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