| 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)
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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