OYSTER SAUTE IN ASIAN SAUCE (Dated Nov.9th, 2009)

Oyster season is open now in Brunswick county and we love them better than sliced bread. This recipe is a different and unique way of preparing them.

4 cups water
2 (12oz.) containers fresh oysters-drained
2 Tbsp. butter
6 cloves garlic-minced
1 small onion sliced vertically
1 tsp. chopped lemongrass
2 celery ribs-sliced diagonally
1/2 cup each of red and green bell pepper- cut into thin strips
1 Tbsp. each of dry sherry, hoisin sauce, oyster sauce, dark sesame oil, and soy sauce
2 tsp. fresh lemon juice
3 green onions-chopped
1 Tbsp. chopped fresh cilantro
hot cooked rice

Bring the water to a boil in large pot. Add oysters, cook 3 minutes, drain and set aside.
Melt butter in a large skillet over medium-high heat. Add garlic, onion and lemongrass, saute 2 minutes. Stir in celery through lemon juice; reduce to medium heat, cook 6 minutes or until peppers are tender. Stir in oysters, onion and cilantro. Serve over rice.

"He was a very valiant man who first adventured on eating oysters."-Thomas Fuller

COOKS NOTE: If you buy your oysters already shucked they should be packed in clear, not milky, liquid.