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.
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".
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.)
shrimp; set aside.
oysters into barely simmering water. Turn off
heat. Let stand 1 minute; drain. Set aside.
oil in wok or skillet over high heat. Add ginger
and scallions. Cook, stirring, 5 seconds.
soy sauce, sesame oil, salt and pepper to taste,
cornstarch into cold water; stir into the wok
or skillet. Cook 10 seconds. Serve at once.