| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Oriental, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | lb | Oysters, shucked |
| 1 | t | Cornstarch |
| 1 | t | Oyster sauce |
| 1 1/2 | t | Soy sauce |
| 1/8 | t | Salt |
| 1 | T | Oil |
| 1/2 | t | White wine |
| 2 | Garlic cloves, minced | |
| 2 | Green onions, in 2" pieces | |
| 1 | 1/4" slice gingerroot * |
INSTRUCTIONS
Note: Gingerroot should be chopped. Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15 seconds, until edges begin to curl. Remove with slotted spoon to paper towels to drain. Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside. Heat oil in wok until hot. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and thickens. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Man is surrounded by the wonders of God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 181.5mg
Potassium: 32.4mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g