See Also: Fragrant Braised Oysters(recipes)
Fragrant(medicine)
fragrant(dictionary)
fragrant(dictionary)
Fragrant rice(recipes)
Fragrant Basmati Rice(recipes)
Fragrant pear tart(recipes)
Fragrant Beef with Garlic Sauce(recipes)
Salmon in a light, fragrant broth(recipes)
Sesame Seared Salmon and Fragrant Rice(recipes)

Asiarch (iou) and Fragrant Braised Oysters (recipes)


Asiarch (iou)



Asiarch noun. M18.
[Late Latin asiarcha from Greek asiarkhes, from Asia Asia: see -ARCH.]
Hist. An official responsible for religious rites and public Games in Asia Minor under Roman rule.

Fragrant Braised Oysters (recipes)




Yield: Makes 2 to 3 servings



Ingredients:



1jar (10 or 12 ounces) shucked oysters, drained

2cups plus 1 tablespoon water, divided

1/2teaspoon salt

1/4cup chicken broth

1tablespoon dry sherry

1tablespoon oyster sauce

1teaspoon cornstarch

1/4teaspoon sugar

2tablespoons vegetable oil, divided

3slices (about 1/2-inch each) pared fresh ginger, cut into thin slivers

1/2small yellow onion, cut into wedges and separated

3green onions, cut into 2-inch pieces









Preparation:





1.If oysters are large, cut into bite-size pieces. In 2-quart saucepan, bring 2 cups water and salt to a boil. Add oysters. Turn off heat and let stand 30 seconds. Drain, rinse under cold running water and drain again. Combine chicken broth, sherry, oyster sauce, remaining 1 tablespoon water, cornstarch and sugar in small bowl; mix well and set aside. Heat 1 tablespoon oil in wok or large skillet over high heat. Add ginger and yellow onion; stir-fry 1 minute. Add green onions; stir-fry 30 seconds. Remove and set aside. Heat remaining 1 tablespoon oil in wok. Add blanched oysters and stir-fry 2 minutes. Return ginger and onions to wok. Stir cornstarch mixture and add to wok. Cook and stir until sauce boils and thickens.