Dad's Garlic & Ginger Oysters, Perfected Over 61 Years
Why this recipe
Most garlic & ginger oysters recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
Fried oysters are an extremely simple, savory snack you can make for your next feast or party!
Thank you, Kikkoman!
This recipe is made possible by Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such a popular recipe, Mongolian beef!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
Ingredients
Instructions
Prep vegetables
Cut green parts of green onion (1 oz) into 3/4-inch long pieces.
Cut red onion (2 oz), white onion (2 oz), ginger (1 oz) + garlic (1 clove) into slices.
Make sauce
In a bowl, combine oyster sauce (2 tbsp), light soy sauce (0.50 tbsp), dark soy sauce (1 tsp), cooking wine (1 tbsp), sugar (0.50 tsp) + white pepper powder (0.25 tsp).
Prep oysters
To clean, add cornstarch or all-purpose flour (1 tbsp) to bowl of oysters (12 oz), mix, set aside for a while.
Add water to bowl of oysters, carefully stir around, drain water with spider strainer.
Spread out 2 tbsp cornstarch on a plate, spread oysters out on top of cornstarch.
Sprinkle 1 tbsp cornstarch over oysters, gently mix them around with chopsticks to ensure each piece is coated.
Shallow fry
Heat wok on high, add oil (2.0 tbsp) when it’s just starting to smoke.
Reduce heat to low, carefully lower the oysters into wok one at a time and shallow fry for about 1 minute.
When the the bottom turns golden brown, flip the oysters over and fry the other side for another minute.
We still have more oysters to fry, so we’ll push the first batch up the side of the wok and make room for the rest. Add in the remaining oysters to the wok, add extra tbsp of oil.
Fry until all oysters are golden brown, about 3 more mins. Turn off heat, transfer to plate.
Cook sauce
Clean out the wok, heat on high to dry and reheat the wok.
Make slurry by combining potato starch (0.50 tbsp) with water (2 tbsp).
When the wok is hot enough, reduce to medium heat, add more oil (1 tbsp).
Add ginger + garlic, stir-fry for 20 secs until fragrant.
Add red and white onion, increase heat to medium-high, stir-fry for 30 secs.
Reduce heat to low, slowly pour in sauce while stirring aromatics quickly. My dad only added 3/4 of the bowl of sauce and 1 tbsp of water—adjust according to your preferences.
Bring sauce to a boil by increasing heat to high. When sauce boils, reduce heat to medium, add slurry while stirring constantly.
Combine
When sauce has thickened, turn off heat, add fried oysters. Gently stir to coat the oysters in the sauce.
Throw in green onions, stir.
Drizzle sesame oil (1 tsp), stir, transfer to plate.
Pairs well with
View all →Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
