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Suggest a better description(1) Discard any shell crumbs remaining from oysters. Place oysters in colander, shake in salted water, and drain. Parboil oysters in boiling water for 5 minutes. (2) Cut carrot in half lengthwise and slice thinly into pieces 1-1/4 inches long. Cut green onion diagonally. (3) Cut bean curd into 2-inch-long thin triangular shapes. Sprinkle with salt and pepper and coat with cornstarch. Deep-fry bean curd in 350F oil. (4) Preheat oil in pan. Fry green onion first, then add carrot and fried bean curd. Add oysters and pan-fry slightly. While pan- frying, add a little water and season oysters with salt and pepper. (5) Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Add to (4) and cook until mixture becomes thick and shiny. Drop a few drops of sesame oil at the end. by Sook Joung Ha Note: *This is Northern Chinese style dish. It is characteristic for this type of dish to cook for short time over high heat. From
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 118 | ||
Calories from Fat: 79 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.3mg | 1 % | |
Potassium 218.2mg | 6 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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