[CH] Oysters

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I am not much into oysters, unless I happen apon a recipe that looks
like it could be something different....as all who have followed me for
the last while will know
is my greatest weakness. As well as my sense of humour! Anyway, to
almost coin a phrase from Rael, WHO? ya mean Anny Hoo? here is a recipe
for oysters done a different way.
Oriental Oysters
1    8oz tub of fresh, shucked oysters.  Pacific ones may be halved,
they're BIG.
1/2 cup cornstarch
1/2 cup chicken stock
1    tbls fresh ginger, chopped
4    garlic cloves, chopped
1    hab, chopped, or more if desired (used 2)
5    green onions (scallions) chopped
1    tbls oyster sauce
1    tbls hot sauce, yer choice
1    tsp ketjap manis(dark, sweet soy sauce from Indonesia, right
Mary-Anne?)
1    tsp sesame oil
Mix the above 4 ingredients and add 1/4 cup of the stock...set this
aside. Prepare a pot of boiling water, and give the oysters a bath,
lasting only a minute. Remove them and dry them off on paper towel, then
dredge them in cornstarch.
Deep fry the oysters, and remove to keep warm. Place 1 tbls peanut oil
in wok, and heat to hot. Put ginger, garlic, habs and half of onions in
wok, and stir fry, until fragrant, then add the oyster sauce mixture,
adding a little water if it starts to get too thick, then return the
oysters to the wok. Do not overcook the oysters when deep frying them,
it is best to do these in a wok in a little peanut oil, and remove when
getting brown...Sprinkle the rest of the green onions over this dish,
and place over shredded lettuce if desired. Serve with Thai rice, or
fried rice, which is what I did tonight, Indonesian style, with trassi
and peanut butter...Yowee! Cheers, Doug in BC

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