Email to Cat      

Oysters: Xinh's Oyster Saute in Asian Sauce

Source of Recipe


Xinh's Clam & Oyster House, Shelton, WA






List of Ingredients



• 1 quart fresh shucked oysters, any size
  
• 2 Tbsp butter or vegetable oil
  
• 1 Tbsp minced garlic
  
• 1/2 chopped onion
  
• 1 tsp lemon grass
  
• 1 Tbsp Hoisin sauce
  
• 1 Tbsp oyster sauce
  
• 1 Tbsp cooking sherry
  
• Juice of 1/2 fresh lemon
  
• 2 stalks celery, thinly sliced
  
• 1 cup sliced red and green peppers
  
• 1 Tbsp sesame seed oil
  
• 1 Tbsp soy sauce (optional)
  
• Black pepper to taste
  
• 3 green onions, chopped
  
• 1 Tbsp chopped fresh cilantro (optional)
  






Instructions



1. In a large saucepan, boil 1 quart of salted water. Add oysters; stir gently for 2 to 3 minutes. Remove oysters from pan, wash and rinse; set aside.
   
   
2. In a large saute pan, heat butter or oil; add garlic, onion and lemon grass and saute approximately 1 minute. Add oysters and simmer 2 to 3 minutes. Add remaining ingredients, except green onions and cilantro. Simmer, stirring gently, until heated through. Add green onions and cilantro, and stir well.
   
   Serve over hot steamed rice.