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Oysters and Shrimp Chinese Stir-Fry

Oysters and Shrimp Chinese Stir-Fry

Preparation Time:
Cook time:
Yield: 8 servings


1 cup raw Oysters
1/4 cup Flour
1/2 lb raw Shrimp, shelled and deveined
2 Tbsp Peanut, Vegetable, or Corn Oil
1 piece fresh Ginger Root, (2-inch) peeled and cut into fine shreds
5 Scallions, trimmed and cut in 2-inch lengths
1 tsp light Soy Sauce
1 tsp Sesame Oil
Salt and freshly ground Black Pepper, to taste
1 1/2 Tbsp Cornstarch
1 1/2 Tbsp cold Water


Place oysters in mixing bowl; add flour and enough water to cover. Stir oysters in the liquid. Drain well, run under several changes of cold water and drain well again. (Flour will cleanse and plump oysters). Prepare shrimp and set aside. Drop oysters into barely simmering water. Turn off heat. Let stand 1 minute and drain. Set aside. Repeat with shrimp. Heat oil in wok or skillet over high heat. Add ginger and scallions. Cook while stirring for 5 seconds. Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly. Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds. Serve at once.

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