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Name: Gingered Oysters
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 ounce oysters, drained; 1/8 teaspoon Chinese five-spice; 1.5 teaspoon arrowroot powder; 4 teaspoon coconut aminos; 1.5 tablespoon dry sherry; 1.5 tablespoon water; 10 whole green onions; 2 tablespoon olive oil; 4 dime-size slices peeled fresh ginger

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INGREDIENTS

10 ounce oysters, drained
1/8 teaspoon Chinese five-spice
1.5 teaspoon arrowroot powder
4 teaspoon coconut aminos
1.5 tablespoon dry sherry
1.5 tablespoon water
10 whole green onions
2 tablespoon olive oil
4 dime-size slices peeled fresh ginger

INSTRUCTIONS

- If Oysters are large, cut into bite-size pieces.

- In a bowl, blend five-spice and 1 teaspoon each of the arrowroot powder and coconut aminos.

- Add Oysters and stir to coat; let stand for 10 minutes.

- Blend the remaining arrowroot powder and coconut aminos with sherry and water; set aside.

- Cut green onions in half lengthwise, then cut in 1 ½-inch lengths.

- Heat a wok or wide frying pan over medium-high heat.

- When the pan is hot, add 1 tablespoon of the oil.

- When the oil begins to heat, add ginger and stir-fry for 10 seconds.

- Add green onion and stir-fry for 30 seconds.

- Remove from pan.

- Reduce heat to medium.

- Add the remaining 1 tablespoon oil.

- When oil is hot, add Oysters and stir-fry until Oysters are firmed slightly (about 2 minutes)

- Return ginger and green onion to pan.

- Stir arrowroot powder mixture to recombine.

- Add to pan and cook, stirring, until sauce

NOTES

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Gingered Oysters

10 ounce oysters, drained
1/8 teaspoon Chinese five-spice
1.5 teaspoon arrowroot powder
4 teaspoon coconut aminos
1.5 tablespoon dry sherry
1.5 tablespoon water
10 whole green onions
2 tablespoon olive oil
4 dime-size slices peeled fresh ginger

-	If Oysters are large, cut into bite-size pieces.
-	In a bowl, blend five-spice and 1 teaspoon  each of the arrowroot powder  and coconut aminos.
-	Add Oysters and stir to coat; let stand for 10 minutes.
-	Blend the remaining arrowroot powder and coconut aminos with sherry and water; set aside.
-	Cut green onions in half lengthwise, then cut in 1 ½-inch lengths.
-	Heat a wok or wide frying pan over medium-high heat.
-	When the pan is hot, add 1 tablespoon of the oil.
-	When the oil begins to heat, add ginger and stir-fry for 10 seconds.
-	Add green onion and stir-fry for 30 seconds.
-	Remove from pan.
-	Reduce heat to medium.
-	Add the remaining 1 tablespoon oil.
-	When oil is hot, add Oysters and stir-fry until Oysters are firmed slightly (about 2 minutes)
-	Return ginger and green onion to pan.
-	Stir arrowroot powder mixture to recombine.
-	Add to pan and cook, stirring, until sauce

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 3 Servings

Calories: 43
Calories from Fat: 21 (49%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 121.4mg		3 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 2g
Protein 0.8g		1 %
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: 43

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