Oyster Saute in Asian Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 cups water |
2 (12-ounce) containers fresh oysters, drained |
2 tablespoons butter |
6 garlic cloves, minced |
1 small onion, sliced vertically |
1 teaspoon chopped lemon grass |
2 celery ribs, sliced diagonally |
1/2 red bell pepper, cut into thin strips (about 1/2 cup) |
1/2 green bell pepper, cut into thin strips (about 1/2 cup) |
1 tablespoon dry sherry |
1 tablespoon hoisin sauce |
1 tablespoon oyster sauce |
1 tablespoon dark sesame oil |
1 tablespoon soy sauce |
2 teaspoons fresh lemon juice |
3 green onions, chopped |
1 tablespoon chopped fresh cilantro |
hot cooked rice |
Directions:
1. Bring 4 cups water to a boil in a large Dutch oven. Add oysters; cook 3 minutes. Drain oysters, and set aside.
2. Melt butter in a large skillet over medium-high heat. Add garlic, onion, and lemon grass; sauté 2 minutes. Stir in celery and next 8 ingredients; reduce to medium heat, and cook 6 minutes or until peppers are tender. Stir in oysters, green onions, and cilantro; cook 1 minute or until thoroughly heated. Serve over rice.
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