Oyster Sauté in Asian Sauce

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living


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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oyster Sauté in Asian Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy