What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915867 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720