Danny Kaye's Chinese Stir-Fry* (Oysters And Shrimp)

* Exported from MasterCook *

Danny Kaye's Chinese Stir-Fry* (Oysters And Shrimp)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C. raw oysters
1/4 C. 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; set
aside. Drop oysters into barely simmering water. Turn off
heat. Let stand 1 minute; drain. Set aside. Repeat with
shrimp.
Heat oil in wok or skillet over high heat. Add ginger
and scallions. Cook, stirring, 5 seconds. Add soy sauce,
sesame oil, salt and pepper to taste, stirring constantly.
Blend cornstarch into cold water; stir into the wok or skil-
let. Cook 10 seconds. Serve at once. Makes 8 servings.


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