Oyster Sauté in Asian Sauce

Ingredients

• 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

Preparation

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.