| Poached Cantonese Oysters Recipe |
Poached Cantonese Oysters
This dish is very elegant and very simple, much easier than Oysters Rockefeller and just as elegant ( they also are easier to have come out perfectly unlike Oysters Rockefeller). You need to have prepared the recipe for teriyaki sauce or have bottled oyster sauce and soy sauce available. Follow the recipe for poached oysters. When the oysters are finished steaming prepare the following. In a wok stir fry fresh water cress with the stems removed in a little hot oil for one minute with a tablespoon or so of oyster broth to finish it off as steamed and wilted. When the oysters are open and the top shell is removed Put a little of the wilted watercress alongside the oyster. Add the teriyaki sauce, just a 1/2 teaspoon and a tablespoon of the oyster broth and serve at once. You can sprinkle finely chopped green scallion on top. You want to use large oysters for this dish. Very succulent, it's kind of like the Chinese version of Oysters Rockefeller and much easier to make. Those Rockefellers have been a difficult bunch at times. Money talks Chinese woks.
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