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LOCATION: Recipes >> Shellfish >> >From A Taste of Chinatown, by Joie Warner, Crown Publishers, 1989

Print this Recipe    >From A Taste of Chinatown, by Joie Warner, Crown Publishers, 1989

Garlic Steamed Oysters

8 medium sized fresh oysters
3 Tbs vegetable oil
6 large garlic cloves, minced
1 Tbs sesame oil

Thoroughly scrub oysters under cold running water. Open them; leave on the
half shell, severing oyster from the muscle with a sharp knife while taking
care not to lose oyster liquor from shell. Arrange oysters--carefully, so as
not to spill the oyster liquor--on a heatproof dish such as a Pyrex pie
plate. Place a rack in wok; fill with water to the bottom edge of the rack.
Cover; bring to a boil. Place dish containing oysters on rack, cover, and
steam for 5 minutes or until just cooked through. Do not overcook.

Meanwhile, about 2 minutes before oysters are ready, heat vegetable oil in a
small non-stick skillet on high heat. When hot, add garlic and cook until
tender, about 1 minute. Be careful not to let garlic brown. Stir in sesame
oil; remove skillet from heat. The mixture must be sizzling hot.

Remove lid from wok; immediately spoon about 1 teaspoon garlic mixture over
each oyster. Remove dish containing oysters from steamer and either serve
from the dish or transfer oysters to heated platter. Serve at once.

Alice Ferris
Madison, Wisconsin

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