*  Exported from  MasterCook  *
 
            Danny Kaye’s Chinese Stir-Fry* (Oysters And Shrimp)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood/Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C.            raw oysters
      1/4  C.            flour
      1/2  Lb.           raw shrimp -- shelled and deveined
    2      Tbsp.         peanut -- vegetable or corn
                         oil
    1      Piece         fresh ginger root -- (2-inch) peeled and
                         cut into
                         fine shreds
    5                    scallions -- trimmed and cut in
                         2-inch lengths
    1      Tsp.          light soy sauce
    1      Tsp.          sesame oil
                         salt and freshly ground black
                         pepper to taste
    1 1/2  Tbsp.         cornstarch
    1 1/2  Tbsp.         cold water
 
 Place oysters in mixing bowl; add flour and enough
 water to cover. Stir oysters in the liquid. Drain well, run
 under several changes of cold water and drain well again.
 (Flour will cleanse and plump oysters.) Prepare shrimp; set
 aside. Drop oysters into barely simmering water. Turn off
 heat. Let stand 1 minute; drain. Set aside. Repeat with
 shrimp.
 Heat oil in wok or skillet over high heat. Add ginger
 and scallions. Cook, stirring, 5 seconds. Add soy sauce,
 sesame oil, salt and pepper to taste, stirring constantly.
 Blend cornstarch into cold water; stir into the wok or skil- 
 let. Cook 10 seconds. Serve at once. Makes 8 servings.
 
 
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