Sauteed Lettuce And Oysters Recipes

Steps:

• In a hot wok coated with oil, add the ginger and fry until golden brown. Add the lettuce and stir-fry until soft. Add the oyster sauce, oysters and season with salt and pepper. Stir-fry for 30 seconds then add the butter. Check for seasoning.

Steps:

• For the toast, preheat oven to 450 degrees. Trim the crusts from the bread and discard. Spread the softened butter on both sides of bread slices. Place the bread slices on a cookie sheet and grill for 8 to 10 minutes, turning once so that both sides of the bread are golden brown.
• Meanwhile, melt the remaining butter in a large heavy skillet over medium heat, add the ham and sauté for two to three minutes, until it is slightly crisp. Add the shallots and the green pepper, then turn heat to low and cook for another two minutes. Add the oysters and cook until they have plumped up and are beginning to curl on the edges. Quickly swirl in the salt, pepper, Tabasco and lemon juice. Spoon over toast. Sprinkle with the parsley and serve.

Steps:

• 1. Chop the romaine lettuce into 2-inch pieces. Wash and drain in a colander. (I personally like it served in whole leaves). In a pan on medium-high heat, add about 2 tsp oyster sauce.
• 2. Add the lettuce. Stir to make sure it's evenly coated in oyster sauce.
• 3. In minutes, the lettuce will wilt. That's it! Plate and serve with rice or fish.

Steps:

• Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
• Saute scallions, parsley and garlic in hot oil over medium heat until softened.
• Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
• Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
• Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
• Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
• Serve oyster sauce over linguine, sprinkled with cheese.

Steps:

• Add beer, salad dressing, parsley, garlic, hot sauce, and red pepper to a shallow glass container; add the oysters.
• Cover and marinate in the refrigerator for 6-8 hours.
• Pour oyster mixture into a large non-stick skillet over medium heat.
• Saute/stir for 5 minutes or until edges begin to curl.
• Spoon oyster mixture over toasted French rolls; serve right away.

Steps:

• Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.