Shimizu Oysters

1. 1

   Drain oysters well then lay them on a paper towel to drain. Coat them with cornstarch and fry them for maybe a minute on each side then put them aside.

2. 2

   Heat wok with oil, throw in some chopped (crushed) garlic, chopped ginger, green onions (good sized pieces) then throw in the oysters.

3. 3

   Season with oyster sauce, chinese wine and sherry.

4. 4

   Note : the trick is to fry the oysters on high heat but not overcook them.

5. 5

   Amounts are all relative.

No additional tips available.