Ginger and scallion oysters Lichee Garden from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • chawkins on October 21, 2014

    So delicious. I should have doubled the recipe, 6 oysters just weren't enough for the two of us, even with a whole steamed bass and a plate of stir-fried silk gourd. We could each eat half a dozen of the oysters easily. The preparation was simple and the oysters were cooked to perfection with not much shrinkage, just a wonderful dish.

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