Ginger and Scallion Oyster Casserole 薑䓤炆蠔煲

Ginger and Scallion Oyster Casserole 薑䓤炆蠔煲Ginger and Scallion Oyster Casserole 薑䓤炆蠔煲


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.


Serving for 2

  1. Gently rub rice to clean oysters;
  2. Rinse off rice and wrap oysters with paper towel and put back in the refrigerator;
  3. Boil 1 1/2 cup water and 2 tablespoons vegetable/canola oil in a wok/sauce pan;
  4. Branch lettice and place it on the bottom of a pot;
  5. Add 1 teaspoon vegetable/canola oil to a wok/sauté pan over medium high heat;
  6. Sauté soft tofu to form a soft crest;
  7. Layer on top of lettice;
  8. Add 1 teaspoon vegetable/canola oil;
  9. Sauté ginger until translucent and add scallion until it gets soft, cover;
  10. Take them out, set aside;
  11. Add 1 teaspoon vegetable/canola oil;
  12. Sauté oysters on both sides and cover for about 2 minutes;
  13. Stir in fried tofu (optional) and thickening sauce;
  14. It is done when this comes back to a boil;
  15. Place in the pot of tofu and lettice;
  16. Turn the heat on medium;
  17. When it comes back to a boil, cover;
  18. Turn off heat, serve immediately with rice.

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