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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Chinese Seafood 4 Servings

INGREDIENTS

12 Oysters
3 Bacon
1 Egg
1 T Water
2/3 c Onions
1 T Cornstarch
1 t Soy sauce
1/2 c Stock
1 T Oil
2 T Oil

INSTRUCTIONS

Shell oysters. Cut each bacon strip crosswise in 4 sections. Wrap
bacon around each oyster. Beat egg lightly with water; then dip
wrapped oysters in mixture to coat. Chop onions. In a cup, blend
cornstarch, soy sauce and cold stock to a paste. Heat oil. Gently add
oysters and brown well on both sides. Drain on paper toweling. Keep
warm. Pour off and discard bacon fat. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 140
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 47.4mg
Sodium: 106.2mg
Potassium: 90.2mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 1.7g
Protein: 2.7g


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