International Recipes

Hou See Soong

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Yield: 4 servings

Ingredients

Oysters

  • 4 ounces dried oysters
  • 1 tablespoon vegetable oil
  • 1/2 inch piece ginger, peeled and minced
  • 1/2 pound ground pork
  • 2 large dried shiitake mushrooms, soaked, finely diced
  • 1/4 cup minced bamboo shoots, finely diced
  • 1/4 cup water chestnuts, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup green onion, minced
  • Cilantro leaves, for garnish
  • 1/8 to 1/4 cup of crushed roasted peanuts (optional)
  • Lettuce leaves
  • Hoisin sauce, for dipping (optional)

Sauce

  • 1 tablespoon soy sauce
  • 2 tablespoons sherry
  • 2 tablespoons soaking water from oysters
  • 1 tablespoon granulated sugar

Instructions

  1. Soak oysters in water at least 6 hours, or overnight. Drain well, reserving 2 tablespoons of soaking water. Remove any stringy parts, then dice.
  2. Combine sauce ingredients ; set aside.
  3. Heat oil in a large skillet or wok. Add ginger and stir fry until fragrant. Add pork and stir fry until no longer pink. Stir in diced oysters, then bamboo shoots, water chestnuts, celery and green onion. Add sauce; stir fry 2 minutes. Taste and adjust seasonings.
  4. Serve on a platter, garnished with cilantro and peanuts, with lettuce on the side. Spoon mixture onto a lettuce leaf, roll up and dip in hoisin.

Nutrition

Per serving, without hoisin or peanuts: 270 calories, 17g total fat, 5g saturated fat, 75mg cholesterol, 120mg sodium, 10g carbohydrate, 18g protein



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