Danny Kaye's Chinese Stir-Fry
Created by dienia b on May 29, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 10m
- Recipe #19371
Ingredients
- 1 pound oysters (raw, it called for 1 cup)
- 1/4 cup all-purpose flour
- 1/2 pound shrimp (fresh, shelled and deveined)
- 2 tablespoons oil (peanut oil)
- Gingerroot (one 2-inch piece, peeled and cut into fine shreds)
- 5 scallions (trimmed and cut in 2-inch lengths)
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, to taste
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
How to Make
-
Step 1: Place oysters in mixing bowl; add flour and enough water to cover.
-
Step 2: Stir oysters in the liquid. Drain well, run under several changes of cold water and drain well again.
-
Step 3: (Flour will cleanse and plump oysters.)
-
Step 4: Prepare shrimp; set aside.
-
Step 5: Drop oysters into barely simmering water.
-
Step 6: Turn off heat. Let stand 1 minute; drain. Set aside.
-
Step 7: Repeat with shrimp.
-
Step 8: Heat oil in wok or skillet over high heat.
-
Step 9: Add oysters, shrimp, stir rapidly.
-
Step 10: Add ginger and scallions. Cook, stirring, 5 seconds.
-
Step 11: Add soy sauce, sesame oil, salt and pepper to taste,
-
Step 12: Stirring constantly.
-
Step 13: Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds.
-
Step 14: Serve at once.
Nutritional Facts
- Serving Size: 1 (160.7 g)
- Calories 124.4
- Total Fat - 5.4 g
- Saturated Fat - 0.9 g
- Cholesterol - 58.4 mg
- Sodium - 342.8 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 1.8 g
- Sugars - 1.8 g
- Protein - 8.7 g
- Calcium - 95 mg
- Iron - 3.7 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg