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| Oyster Sauté in Asian Sauce |
| Ingredients 4 cups water 2 [12-ounce] containers fresh oysters, drained 2 tablespoons butter 6 garlic cloves, minced 1 small onion, sliced vertically 1 teaspoon chopped lemon grass 2 celery ribs, sliced diagonally 1/2 red bell pepper, cut into thin strips [about 1/2 cup] 1/2 yellow bell pepper, cut into thin strips [about 1/2 cup] 1 tablespoon dry sherry 1 tablespoon hoisin sauce 1 tablespoon oyster sauce 1 tablespoon dark sesame oil 1 tablespoon soy sauce 2 teaspoons fresh lemon juice 3 green onions, chopped 1 tablespoon chopped fresh cilantro Hot cooked rice , for serving Method Bring 4 cups water to a boil in a large Dutch oven. Add oysters; cook 3 minutes. Drain oysters, and set aside. Melt butter in a large skillet over medium-high heat. Add garlic, onion, and lemon grass; sauté 2 minutes. Stir in celery and next 8 ingredients; reduce to medium heat, and cook 6 minutes or until peppers are tender. Stir in oysters, green onions, and cilantro; cook 1 minute or until thoroughly heated. Serve over rice. |