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Oysters, Taiwanese Style
Fish and Seafood
|Oysters, Taiwanese Style|
1 cup shelled oysters
3 large dried black mushrooms, soaked for twenty minutes
1 green pepper
1 Tablespoon Chinese rice wine
1 Tablespoon fermented wine lees
1 teaspoon soy sauce
1 teaspoon wasabi paste
1/4 teaspoon wasabi powder
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon cornstarch mixed with one tablespoon water
1. Blanch oysters in boiling water for half a minute. Drain and set aside.
2. Remove soaked mushrooms, reserve half cup of the liquid. Then remove their stems and cut in quarters. Seed the pepper, remove white material and cut into pieces size of the mushrooms.
3. Bring reserved mushroom water, rice wine, and wine lees to the boil, add mushrooms and simmer three minutes, then add peppers, and simmer another minute. Next add soy sauce, wasabi paste and powder, salt, and sugar, and the oysters. Bring to the boil, add cornstarch mixture, stir until thick and clear, pour into a medium-size bowl. Serve.