| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 12 | Oysters | |
| 3 | sl | Bacon |
| 1 | Egg | |
| 1 | tb | Water |
| 2/3 | c | Onions |
| 1 | tb | Cornstarch |
| 1 | ts | Soy sauce |
| 1/2 | c | Stock |
| 1 | tb | Oil |
| 2 | tb | Oil |
INSTRUCTIONS
1. Shell oysters. Cut each bacon strip crosswise in 4 sections. Wrap bacon around each oyster. 2. Beat egg lightly with water; then dip wrapped oysters in mixture to coat. 3. Chop onions. In a cup, blend cornstarch, soy sauce and cold stock to a paste. 4. Heat oil. Gently add oysters and brown well on both sides. Drain on paper toweling. Keep warm. Pour off and discard bacon fat. 5. Heat remaining oil. Add onions and stir-fry until translucent. Then stir in cornstarch paste to thicken. Pour sauce over oysters and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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