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Recipe for :

Danny Kaye's Chinese Stir-Fry
 

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".

Ingredients

1 C. raw oysters
1/4 C. flour
1/2 Lb. raw shrimp - shelled and deveined
2 Tbsp. peanut - vegetable or corn oil
1 Piece fresh ginger root - (2-inch) peeled and cut into fine shreds
5 scallions - trimmed and cut in 2-inch lengths
1 Tsp. light soy sauce
1 Tsp. sesame oil
salt and freshly ground black pepper to taste
1 1/2 Tbsp. cornstarch
1 1/2 Tbsp. cold water

Method
  • Place oysters in mixing bowl; add flour and enough water to cover. Stir oysters in the liquid. Drain well, run under several changes of cold water and drain well again. (Flour will cleanse and plump oysters.)
  • Prepare shrimp; set aside.
  • Drop oysters into barely simmering water. Turn off heat. Let stand 1 minute; drain. Set aside.
  • Repeat with shrimp.
  • Heat oil in wok or skillet over high heat. Add ginger and scallions. Cook, stirring, 5 seconds.
  • Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly.
  • Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds. Serve at once.

Serves 8

Karen ( Ilyce )

 
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