Oyster chow mein PDF Print E-mail

Oyster Chow Mein

2 large stalks celery
1 onion
1 green bell pepper
1/4 cup butter or margarine
1 pint shucked oysters with liquid (save liquid)
2 tablespoons butter or margarine
1 (4 ounce) can mushrooms
2 tablespoons flour
1 (16 ounce) can bean sprouts, drained
2 tablespoons teriyaki sauce
Salt and pepper
1 (5 1/2 ounce) can chow mein noodles

Chop celery, onion and green pepper. Put into 12-inch skillet. Saut? in the 1/4 cup butter until tender. Remove from heat.

In another pan, cook oysters in the 2 tablespoons butter until edges begin to curl. Remove from heat. With slotted spoon, put oysters into skillet with vegetables.

Drain mushrooms, reserving juice. Add enough mushroom juice to oyster liquid to make 3/4 cup. Stir flour into oyster liquid and cook over medium heat, stirring constantly, until mixture comes to boil and thickens. Gently stir into oyster mixture along with mushrooms, bean sprouts and seasonings. Cook slowly until heated through.

Serve over chow mein noodles.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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