To make cooking so hot that they are hot to serve, prepare all the ingredients and combine sauces in separate dishes before cooking.

Oyster pan with sesame sauce

Serves 4


16 large sea oysters
1 sliced ​​green onion (white and green parts are kept separately)
2 cloves garlic, ground (about 1 teaspoon)
2 tablespoons soy sauce low in sodium
1 tablespoon rice vinegar
3 teaspoons brown sugar
½ teaspoon cornstarch
1 tablespoon sesame oil
⅛ a teaspoon of crushed red pepper
1 teaspoon peanut oil
⅛ a teaspoon of black pepper


Remove the oysters from the refrigerator, and bring them to room temperature (about 10 minutes). In a small mixing bowl add the white onion pieces and the following 7 ingredients (through crushed red pepper); Mix with a whisk to combine, and set aside.

Heat the peanut oil in a large non-stick skillet over medium heat. When hot, add the oysters; Sprinkle with oysters with the black pepper. Cook oysters for about 3 minutes on one side until golden. Using tongs, turn the oysters over and cook for a minute. Transfer the oysters to a deep dish and cover with foil. Keep the pan on the fire.

Whip the sauce again, and add it to the pan. Cook until the sauce boils and thickens slightly (about 45 seconds); Then remove the pan from the heat. Pour the hot sesame sauce over the oysters and garnish with a drizzle of green onions. Serve with rice.

Asian snow peas

Dose: 4


1 teaspoon sesame oil
½ kg of fresh snow peas, chopped edges and cut in half
½ Cup of carrots, grated
¼ Cup of water chestnuts, canned, sliced
½ A cup of chicken soup, low in sodium
1 teaspoon soy sauce, low in sodium
1 teaspoon cornstarch


Add oil to a non-stick pan and heat over medium heat. Add snow peas and carrots. Stir-fry for 2 minutes.
Add water chestnuts and soup. Bring to a boil. Cover, lower the heat and cook for about 5 minutes (or until the vegetables are tender).

Mix soy sauce and corn starch in a separate bowl, stirring until the corn starch dissolves. Add to the vegetable mixture.
Cook over medium heat, stirring constantly, until the sauce thickens. Serve immediately.

Spicy baby bok choy in garlic sauce

4 servings


4 Baby Book Choi
1 tablespoon peanut oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, chopped
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes


Cut the edges of the bok choy and cut them in half. set aside.

In a small bowl, mix together the peanut oil and sesame oil. In a larger bowl, mix together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Put that aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy; Fry while stirring for a few minutes or until the pieces start to turn pale green.

Pour the sauce over the bok choy. Cook, stirring constantly, until the sauce thickens slightly and coat the bok choy, about 3 minutes.

Posted by Jovina Coughlin in Fish, Healthy Italian Cooking, Oysters, Stir-fried Tags: Asian Cuisine