Ingredients:
For oyster casserole
- 1 lb (0.5 kg) medium size oysters, come in a jar, shelled;
- 1/2 cup ginger, 2 large pieces ginger, about 4-6 oz (200-300 g), peel, smash and rough chopped;
- 1/2 cup green onions, include the tender green part, rough chopped;
- 1/2 lb (0.5 kg) soft tofu, cut to 1/4” (1 cm) thick slices;
- 3 pieces fried tofu (optional), cut to quarters;
- 1 head romain/iceberg lettice;
- 1 1/2 cup water;
- 3 tablespoons vegetable/canola oil;
- 1/2 cup one day old cooked rice;
- Sea salt.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon sugar;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 teaspoon dark soy;
- 1/4 cup water.
Recipe:
Serving for 2
- Gently rub rice to clean oysters;
- Rinse off rice and wrap oysters with paper towel and put back in the refrigerator;
- Boil 1 1/2 cup water and 2 tablespoons vegetable/canola oil in a wok/sauce pan;
- Branch lettice and place it on the bottom of a pot;
- Add 1 teaspoon vegetable/canola oil to a wok/sauté pan over medium high heat;
- Sauté soft tofu to form a soft crest;
- Layer on top of lettice;
- Add 1 teaspoon vegetable/canola oil;
- Sauté ginger until translucent and add scallion until it gets soft, cover;
- Take them out, set aside;
- Add 1 teaspoon vegetable/canola oil;
- Sauté oysters on both sides and cover for about 2 minutes;
- Stir in fried tofu (optional) and thickening sauce;
- It is done when this comes back to a boil;
- Place in the pot of tofu and lettice;
- Turn the heat on medium;
- When it comes back to a boil, cover;
- Turn off heat, serve immediately with rice.