This vibrant stir-fry showcases the natural brininess of fresh oysters, enhanced by a savory sauce of oyster and soy sauces. The dish comes together in minutes, making it perfect for a quick weeknight dinner or an impressive appetizer for guests. The oysters are briefly blanched to ensure they remain tender and not rubbery, then tossed in a wok with aromatic garlic, ginger, and fresh green onions. The cornstarch slurry creates a glossy, light coating that clings to the seafood without overpowering its delicate flavor. It is a simple yet sophisticated dish that highlights the quality of the seafood with minimal fuss. Serve immediately over steamed rice to soak up the delicious juices.
Stir Fried Oysters With Garlic & Green Onio
Description
This vibrant stir-fry showcases the natural brininess of fresh oysters, enhanced by a savory sauce of oyster and soy sauces. The dish comes together in minutes, making it perfect for a quick weeknight dinner or an impressive appetizer for guests. The oysters are briefly blanched to ensure they remain tender and not rubbery, then tossed in a wok with aromatic garlic, ginger, and fresh green onions. The cornstarch slurry creates a glossy, light coating that clings to the seafood without overpowering its delicate flavor. It is a simple yet sophisticated dish that highlights the quality of the seafood with minimal fuss. Serve immediately over steamed rice to soak up the delicious juices.Ingredients
Directions
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Bring 4 cups of water in a large saucepan to a rolling boil.
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Carefully plunge the shucked oysters into the boiling water.
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Cook for 10 to 15 seconds, just until the edges begin to curl.
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Remove the oysters with a slotted spoon and place them on paper towels to drain.
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In a small bowl, blend cornstarch with 2 tablespoons of water until completely smooth.
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Stir in the oyster sauce, soy sauce, and salt, then set the sauce aside.
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Heat oil in a wok over high heat until shimmering.
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Add the white wine, blanched oysters, minced garlic, green onions, and chopped ginger to the wok.
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Stir-fry for 15 seconds.
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Drain off any excess liquid that accumulates in the wok.
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Stir in the reserved cornstarch sauce mixture.
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Continue stir-frying for 1 minute, just until the sauce bubbles and thickens.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 137.4kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.0g5%
- Cholesterol 63.1mg22%
- Sodium 967.3mg41%
- Total Carbohydrate 10.4g4%
- Dietary Fiber 0.9g4%
- Sugars 2.5g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Prepare the ginger by chopping the 1/4" slice into small pieces before adding it to the wok.
Do not overcook the oysters; they are done as soon as the edges curl during the blanching step and become opaque.
Ensure the wok is very hot before adding the ingredients to achieve a proper stir-fry texture.
