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3 to 4 cups oysters
1 teaspoon salt
3 Tablespoons cornstarch
1 leek, cut in half the long way, then thin-sliced on an angle
1 Tablespoon vegetable oil
1/2 cup chrysanthemum leaves, or water cress or bean sprouts, or all three, chopped
3 eggs, beaten lightly
hoisin sauce or black vinegar for dipping
1. Rub the oysters with the salt, then rince them well with cold water, drain, and dry them with paper towels. then mix them with the cornstarch and the leeks.
2. Heat wok or fry pan, and stir-fry the vegetables for one minute, the set them aside on a flat platter.
3. Add the oysters, one small ladle-full at a time, put one to two tablespoons of the egg over them and cook until almost done then turn this pancake on the other side. When alsmot set, remove to the platter and repeat until all the oysters are cooked with some egg.
4. Serve with the hoisin sauce or the vinegar on the side for dipping.