Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Oysters, shucked 1 tb Oil
1 ts Cornstarch 1/2 ts White wine
1 ts Oyster sauce 2 Garlic cloves; minced
1 1/2 ts Soy sauce 2 Green onions; in 2" pieces
1/8 ts Salt 1 1/4" slice gingerroot *

*Note: Gingerroot should be chopped. Bring 4 cups water in large
saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15
seconds, until edges begin to curl. Remove with slotted spoon to
paper towels to drain. Blend cornstarch with 2 tablespoons water
until smooth. Stir in oyster sauce, soy sauce and salt. Set aside.
Heat oil in wok until hot. Add wine, oysters, garlic, green onions
and ginger. Stir-fry 15 seconds. Drain off any excess liquid that
accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until
sauce bubbles and thickens. Created by: Mon Kee, Los Angeles (C) 1992
The Los Angeles Times

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