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Name: Fried Oyster Hot Pot
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 Eggs beaten; 2 tb Salad oil; 1 md Carrot; julienned; 1/2 lb Daikon; julienned; 1 ts Pepper; 1 Onion; julienned; 1/2 lb Beef rib eye; thinly sliced; 2 Jars fresh oysters; 2 Green onions; 4 tb Soy sauce; 1 cn (14 1/2 oz) vegetable broth; 2 ts Sesame oil; 2 ts Garlic minced; 1/4 lb Watercress; 1/4 c Flour

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INGREDIENTS

2 Eggs ; beaten
2 tb Salad oil
1 md Carrot; julienned
1/2 lb Daikon; julienned
1 ts Pepper
1 Onion; julienned
1/2 lb Beef rib eye; thinly sliced
2 Jars fresh oysters
2 Green onions
4 tb Soy sauce
1 cn (14 1/2 oz) vegetable broth
2 ts Sesame oil
cut into 3inch lengths
2 ts Garlic ; minced
sliced diagonally
1/4 lb Watercress
1/4 c Flour

INSTRUCTIONS

Clean oysters in salted water; drain. In a skillet, heat the salad oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion, daikon, and carrot separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic, and the pepper; pour over vegetables and beef. Cover and bring to a boil. Top with oysters, watercress, and green onions; cook just until heated. Makes 6 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]

NOTES

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Fried Oyster Hot Pot

2 Eggs beaten
2 tb Salad oil
1 md Carrot; julienned
1/2 lb Daikon; julienned
1 ts Pepper
1 Onion; julienned
1/2 lb Beef rib eye; thinly sliced
2 Jars fresh oysters
2 Green onions
4 tb Soy sauce
1 cn (14 1/2 oz) vegetable broth
2 ts Sesame oil
 cut into 3inch lengths
2 ts Garlic minced
 sliced diagonally
1/4 lb Watercress
1/4 c Flour

Clean oysters in salted water; drain.  In a skillet, heat the salad oil.  Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion,  daikon, and carrot separately in boiling salted water. Season beef with 2  tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of  the garlic, and 1/2 teaspoon of the pepper; place in a skillet. Layer  vegetables on beef. Combine broth with the remaining 2 tablespoons soy  sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic,  and the pepper; pour over vegetables and beef. Cover and bring to a boil.  Top with oysters, watercress, and green onions; cook just until heated.  Makes 6 servings.    Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro    KOREAN RECIPES - AUGUST 1995    Reprinted with permission from: The Electric Kitchen & Hawaiian Electric  Company, Inc.    [Meal-Master compatible format by Karen Mintzias]

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 6 Servings

Calories: 175
Calories from Fat: 103 (59%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 2.9g
Cholesterol 352.5mg		108 %
Sodium 292.5mg		10 %
Potassium 202.5mg		5 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 5.9g
Protein 12g		17 %
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.

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Calories per serving: 175

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