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Ingredients Jump to Instructions ↓

  1. 1 pint shucked oysters

  2. 1 tablespoon dry sherry or rice wine

  3. 1 tablespoon reduced-sodium soy sauce

  4. 1 tablespoon tomato paste

  5. 1 teaspoon sugar

  6. 1/4 teaspoon chili powder

  7. 1 tablespoon vegetable oil

  8. 1 tablespoon green onion, thinly sliced

  9. 1 teaspoon grated ginger

  10. 1/4 teaspoon sesame oil

  11. 2 cups hot cooked rice or rice noodles for serving

Instructions Jump to Ingredients ↑

  1. Drain oysters; pat dry and reserve.

  2. To make sauce, combine rice wine, soy sauce, tomato paste, sugar and chili powder; reserve.

  3. Heat oil in large nonstick skillet over medium high heat. Add green onion and ginger; stir-fry briefly, about 15 seconds. Add oysters and stir-fry 45 seconds. Add sauce and stir-fry 3-4 minutes or until edges of oysters curl. Add sesame oil and stir-fry 30 seconds longer.

  4. Serve hot with rice or rice noodles if desired.

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