Stir Fried Oysters With Garlic Recipes

Steps:

• Heat water for pasta.
• Measure oyster liquor; add water, if necessary, to make 3/4 cup.
• Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
• 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.
• Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
• 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.
• Cook noodles in boiling water about 1 minute.
• Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
• Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.

Steps:

• Boil 4 cups water in pot and add oysters for 10-15 seconds .
• Remove with slotten spoon to paper towels to drain.
• Blend cornstarch with 4 Tbs water and add oyster and soy sauce.
• Heat oil in wok, add wine, oysters, green onion& ginger.
• Stir fry 15 seconds.
• Add cornstarch mixture and stir fry 1 minute.
• Enjoy.

Steps:

• Preheat a grill to high heat.
• Combine the butter, garlic, the juice from the lemons and a few pinches of salt and pepper in a medium saucepan over medium heat. Cook until the butter melts. Stir together the parsley, Parmesan and Romano in a medium bowl.
• Arrange the oyster shells on the grill grate. Spoon the butter mixture over the oysters. Add the bread to the grill cut-side down and cook until grill marks appear, 30 seconds to 1 minute. Remove the bread from the grill. Cover the grill with the lid and cook until the oysters begin to reduce in size, 3 to 4 minutes.
• Spoon the parsley mixture over each oyster, cover the grill and cook until the cheese is melted and the oysters are cooked to desired doneness, 30 seconds to 1 minute longer. Remove the oysters to a serving platter. Serve immediately with the bread.

Steps:

• Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
• Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
• Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
• Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
• Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.