Oyster Stir Fry a la Xinh (21 February 2004)
Xinh T. Dwelley is originally from Thailand, owns and operates Xinh’s Oyster and Clam House in downtown Shelton, and arguably has the best restaurant in town. This is an adapted version of a recipe she demonstrated on the PBS station (KCTS Chefs 2004) on the above-noted date. She used neither cabbage nor hot sauce in her version.
12 to 16 fresh oysters
If they’re in the shell, steam the oysters until they just open, about 6-8 minutes, then remove them from the shells to a bowl. If they are in a jar, poach them in lightly simmering water or their own liquid from the jar (strain it) until they curl at the edges (about 4-5 minutes). Set aside.
1 tablespoon mustard seed oil (or butter, whatever)
1/2 a large white onion, diced
4 cloves garlic, minced
1/2 red bell pepper, sliced
Fresh ground 4-colour peppercorns to taste
1/4 small head of cabbage, chopped
2 tablespoons oyster sauce
1/2 teaspoon Tabasco sauce
Heat the oil/butter to medium or medium high, add the onion, garlic, and peppers and sauté about 3 minutes or until becoming transparent. Add the oyster sauce, Tabasco, and cabbage and stir until the sauces are well incorporated, and cook for an additional 2 to 3 minutes.
Reserved oysters
1 teaspoon light sesame oil
2 teaspoons soya sauce
Juice of half a lime
3 green onions, diced
Add the oysters to the stir fry and cook until just heated through, about 2 minutes. Add the last 4 ingredients, stir once and cook for a minute.
Serve immediately over basmati rice or soba noodles.
Richard Jehn
