Oyster Stir Fry

* Exported from MasterCook *

Oyster Stir Fry

Recipe By : ADA Family Cookbook Volume III
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Seafood
Theme Week

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
** Ingredients **
1 pint oysters, shucked -- , drained & patted d
1 1/2 tablespoons soy sauce, low sodium
2 teaspoons cornstarch
1 tablespoon dry sherry
1 teaspoon fresh ginger -- , chopped
1 each green onion -- sliced
1/2 teaspoon sesame oil
vegetable oil spray
1 tablespoon vegetable oil
1 small red pepper -- cubed
** LEMON SAUCE**
2 teaspoons cornstarch
3 tablespoons lemon juice
1/4 cup chicken broth
1 tablespoon lemon peel -- grated
1/4 tablespoon honey
5 ribs bok choy

*** DIRECTIONS ***
Combine oysters with soy sauce, cornstarch, sherry, ginger, green onion,
and sesame oil.

Spray large skillet with nonstick vegetable spray. Heat vegetable oil
over medium-high heat. Add oyster mixture and stirfry for 3 minutes or
until oysters are just cooked and edges curl.

Set oysters aside; add red pepper to skillet. Stir-fry for 1 minute.
Add
oysters.

Combine cornstarch, lemon juice, and chicken broth, whisking over medium
heat until thickened.

Stir in lemon peel, red pepper flakes, and honey; cool.

To serve, line a serving bowl with bok choy. Pour oyster mixture into
bowl; top with lemon sauce. Serve at room temperature.




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NOTES : Serving size 1/4 of recipe. Diabetic choices are 3 Protein 2
Fruit/Vegetable.

Served with 1/2 cup steamed rice would add 1 Starch

For those on Fat and Fibre program at Weight Watcher's Fat/Fibre
it is 4 gm Fat and 4 gm Fibre


Published by Prentice Hall Copyright 1987 by the American
Diabetes
Association and the American Dietetic Association
ISBN 0-13-004145-9