Oysters Oriental

Ingredients

• 2 quarts water
• 3 dozen freshly shucked oysters with liquor reserved
• 2 tablespoons cornstarch
• 1 tablespoon Chinese sesame oil
• 2 tablespoons canola or corn oil
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated ginger
• 1 bunch scallions, chopped, greens reserved
• 1 small can sliced water chestnuts, drained
• ¼ pound small fresh pea pods, strings removed
• ½ pound fresh mushrooms, domestic or wild, sliced
• 2 tablespoons reduced-sodium soy sauce
• 1 pound fresh linguin

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    739 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 10 grams polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 63 grams protein; 300 milligrams cholesterol; 1067 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Heat water for pasta.
2. Measure oyster liquor; add water, if necessary, to make 3/4 cup.
3. Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
4. Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
5. Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
6. Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
7. Cook pasta in boiling water about 1 minute.
8. Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
9. Drain pasta and garnish with oyster mixture. Garnish with chopped scallion greens.

15 minutes