October 13, 2009

How to cook oyster and retain all the nutrition?

October 13th 2009 Posted to Health & Fitness :: Nutrition & Supplement
nutrition
Sam H asked:


During my recent visit to Mandarin (Chinese restaurant) in Toronto, I had some oyster that was partially cooked with a very tasty sauce (might have included Teriyaki sauce). With just a bit of fresh lemon juice, this oyster was very rich in flavor. How can I cook oyster in a similar manner, make the sauce and at the same time retain all the nutrition goodies?

Wanda
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Comments

  1. KP
    October 14th, 2009 | 8:23 am

    cooking an oyster is not too difficult. placing it on the oven to bake until the outside flesh is cooked is a good way because the inside will still be raw(as long as you dont over cook it) a good sauce for and oyster shooter is a little vinegar with ginger and lime

  2. H-man
    October 15th, 2009 | 8:00 am

    I would think it has been marinaded in the Teriyaki and then cooked for a few seconds.

  3. ♥Marbella♥ Azul♥
    October 18th, 2009 | 2:52 am

    ABALONE WITH OYSTER SAUCE

    2 c. chicken broth
    5 tbsp. plus 1 tsp. peanut oil
    1 tsp. salt
    1 lb. lettuce
    1 (1 lb.) can abalone
    1 tbsp. rice wine
    3 tbsp. oyster sauce
    1/2 tbsp. soy sauce
    1/2 tsp. sugar
    1 tbsp. cornstarch dispersed in 1 tbsp. cold water
    1 tsp. sesame oil

    Bring 1 cup of the chicken broth to a boil. Add 3 tablespoons of the peanut oil and 1 teaspoon salt. Cut each lettuce leaf into two halves lengthwise. Cook in the boiling broth for 10 seconds. Drain lettuce and place on a platter. Discard cooking liquid.
    Remove abalone from can and slice in 1/4-inch round pieces. Boil in boiling water for 5 seconds; drain and set aside.

    Heat 2 tablespoons peanut oil in frying pan. Pour in wine and add remaining 1 cup chicken broth immediately. Bring to a boil; add oyster sauce, soy sauce, and sugar.

    When it boils again, add abalone and cornstarch-water mixture slowly, stirring constantly. When it thickens, add 1 teaspoon sesame oil and the remaining teaspoon of the peanut oil.

    Arrange the abalone attractively over lettuce leaves. Pour the remaining sauce over the top. Serve immediately

    ENJOY,
    MAR