Stir Fried Oysters With Garlic Food

ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE

Oriental Stir Fry Vegetables With Oyster Sauce image

This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook.

Provided by Girl from India

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 carrots, peel and cut into diagonally cut elongated slices
225 g broccoli (cut into florets, stems chopped)
1 red pepper (deseeded and julienned)
225 g green beans, cut into thirds after cutting the edges
3 spring onions, trim and slice
1/2 cup green peas
6 garlic cloves, chopped
1 tablespoon vegetable oil (the recipe says 2 tblsp)
2 tablespoons sesame oil (the recipe says 4 tblsp)
1 small green chili, deseeded and chopped
3 tablespoons oyster sauce
175 g bean sprouts
1 tablespoon light soya sauce
1 tablespoon caster sugar
1 lime, juice of
salt and pepper

Steps:

Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.

FRIED OYSTERS

Fried Oysters image

I have done my Oysters like this for years and it is a favorite of the family and friends.

Provided by Dalmar Collins

Categories Seafood

Time 1h

Number Of Ingredients 6

Ingredients

3 Dozen oysters, fresh
3 c cracker crumbs
To Taste salt and pepper
2 eggs
2 Tbsp water
butter or margarine

Steps:

1. Drain oysters and dry thoroughly between paper towels. Beat eggs and water together. Add pepper and salt to taste to crumbs.
2. Dip oysters in crumbs, in egg mixture and then in crumbs again.
3. Place in a single layer on waxed paper in a shallow pan such as a pizza pan. Place a sheet of wax paper over the top of the oysters. Chill in the refrigerator for an hour or more.
4. To fry, melt butter or margarine in heavy skillet - use butter or margarine because each brown more rapidly than some other fats and oils. You want to cook until slightly golden brown on each side. Try to turn only once. Do not have butter or margarine too hot or it will burn easily.

WHAT TO SERVE WITH FRIED OYSTERS? 7 BEST SIDE DISHES

What to Serve with Fried Oysters? 7 BEST Side Dishes image

Provided by Kimberly Baxter

Categories Side Dishes

Time 30m

Number Of Ingredients 7

Ingredients

Green Beans with Caramelized Onions
Baked Potato Fries
Caesar Salad
Garlic Buttered Corn
Asparagus and Hollandaise Sauce
Beef Lettuce Wraps
Cheesy Broccoli and Cauliflower Gratin

Steps:

Choose your favorite recipe from the list of options.
Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

STIR-FRIED OYSTERS WITH MUSHROOMS AND SCALLIONS

Stir-Fried Oysters With Mushrooms and Scallions image

Provided by Marian Burros

Categories dinner, pastas, main course

Time 15m

Yield 3 servings

Number Of Ingredients 13

Ingredients

2 quarts water
3 dozen freshly shucked oysters with liquor reserved
2 tablespoons cornstarch
1 tablespoon sesame oil
2 tablespoons canola or corn oil
1 tablespoon minced garlic
1 tablespoon freshly grated ginger
1 bunch scallions, chopped, greens reserved
1 small can sliced water chestnuts, drained
1/4 pound small fresh pea pods, strings removed
1/2 pound fresh mushrooms, sliced
2 tablespoons reduced-sodium soy sauce
1 pound fresh noodles or linguine

Steps:

Heat water for pasta.
Measure oyster liquor; add water, if necessary, to make 3/4 cup.
Blend cornstarch with a little of the oyster liquor to make smooth paste. Then return paste to liquor and blend thoroughly.
Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds. Add white part of scallions and cook 30 seconds longer.
Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl. Cover and keep in warm place.
Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute. Stir in soy sauce and stir-fry 1 minute longer.
Cook noodles in boiling water about 1 minute.
Stir cornstarch mixture into vegetables and cook until thickened. Add oyster mixture and toss to coat.
Drain noodles and garnish with oyster mixture. Garnish with chopped scallion greens.

FRIED OYSTERS WITH TARTAR SAUCE

Fried Oysters With Tartar Sauce image

Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot - whether you're wearing flip flops or polished oxfords, that's up to you.

Provided by Gabrielle Hamilton

Categories appetizer

Time 45m

Yield 24 oysters and 1 pint sauce

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
Kosher salt and finely ground black pepper
24 shucked plump meaty oysters
2 large eggs, well beaten
1 cup panko bread crumbs
Vegetable shortening, preferably Crisco (about 1 1/2 pounds)
1 garlic clove
Kosher salt
2 small shallots
8 cornichons plus 2 tablespoons vinegar from the cornichon jar
2 tablespoons plus 2 teaspoons capers and their brine
1 shy cup mayonnaise, preferably Hellmann's or Real Foods
1/3 cup sour cream
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 1/2 tablespoons chopped fresh flat-leaf parsley

Steps:

Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.
Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.
Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.
Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It's ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.
Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.