Oyster Sauté in Asian Sauce



Makes 4 servings

Recipe from

Coastal Living


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


Bring 4 cups water to a boil in a large Dutch oven. Add oysters; cook 3 minutes. Drain oysters, and set aside.

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.

Chef Xinh T. Dwelley,

Xinh's Clam & Oyster House, Shelton, Washington,

Coastal Living

October 2003
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