Sautéed Shrimp and Oysters
½ pound medium shrimp, peeled and deveined
1 pint shucked oysters
2 tablespoons ginger, julienne
1 carrot, julienne
2 tablespoons white wine
2 cloves garlic, minced
1 bunch green onions, in 2” pieces
1 teaspoon cornstarch
2 tablespoons water
2 teaspoons tamari
1 teaspoon fish sauce
Bring 4 cups water in large saucepan to boil. Plunge oysters and shrimp into boiling water. Cook 10 to 15 seconds, until edges begin to curl. Remove with slotted spoon and drain.
Blend cornstarch with 2 tablespoons water until smooth. Stir in tamari and fish sauce. Set aside.
In a hot wok coated with oil, add the ginger and fry until golden brown. Add the carrot and stir-fry until soft. Add the shrimp and wine. Then oysters, green onions, and garlic. Stir-fry for 30 seconds then add the reserved sauce. Remove from heat once sauce thickens.
Serve in bowls of butter lettuce.
We also had curried noodles, with the noodles very purposefully unbroken and uncut. Cutting them cuts one's fortune. Wouldn't want to do that.