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Oyster Sauté in Asian Sauce

Yield Makes 4 servings


  • 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

How to Make It

  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.

Xinh's Clam & Oyster House, Shelton, Washington