I am visiting my hometown Xiamen in China. Fresh oysters are harvested locally and relatively plentiful. They are available all year round and not considered to be a delicacy. It is time to spoil myself. Having oysters for breakfast, lunch and dinner. You can never have too much of a good thing!
The locals usually cook the oysters to avoid the risk of raw seafood. There are many ways that you can cook it. BBQ oysters, oyster noodle soup and fried oysters with eggs.
This soy sauce oysters is a very simple and classic Xiamen local dish that can not be found everywhere else. This recipe use these flavor-packed Chinese ingredents: soy sauce, ginger, Chinese leek and chilli to enhance the sweetness of the oysters without loosing out on nutrition.
Soy Sauce Oysters
- 500 g fresh oysters
- 1 cup chinese leek (chopped)
- 2 tablespoon soy sauce
- 2 tablespoon rice wine
- 1 chilli (sliced)
- 3 tablespoon oil
- 1 tablespoon ginger (finely chopped)
- Heat oil on a non-stick pan over medium-high heat. Add ginger and the white part of the chinese leek and cook until fragrant.
- Add the soy sauce until it is heated through. Gently stir in the oysters and rice wine and cook for 3- 5 minutes.
- Add chilli slices and the green part of the Chinese leek until they are cooked
- Serve hot with rice.