* Exported from MasterCook * Oyster Stir Fry Recipe By : ADA Family Cookbook Volume III Serving Size : 4 Preparation Time :0:00 Categories : Diabetic Seafood Theme Week Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ** Ingredients ** 1 pint oysters, shucked -- , drained & patted d 1 1/2 tablespoons soy sauce, low sodium 2 teaspoons cornstarch 1 tablespoon dry sherry 1 teaspoon fresh ginger -- , chopped 1 each green onion -- sliced 1/2 teaspoon sesame oil vegetable oil spray 1 tablespoon vegetable oil 1 small red pepper -- cubed ** LEMON SAUCE** 2 teaspoons cornstarch 3 tablespoons lemon juice 1/4 cup chicken broth 1 tablespoon lemon peel -- grated 1/4 tablespoon honey 5 ribs bok choy *** DIRECTIONS *** Combine oysters with soy sauce, cornstarch, sherry, ginger, green onion, and sesame oil. Spray large skillet with nonstick vegetable spray. Heat vegetable oil over medium-high heat. Add oyster mixture and stirfry for 3 minutes or until oysters are just cooked and edges curl. Set oysters aside; add red pepper to skillet. Stir-fry for 1 minute. Add oysters. Combine cornstarch, lemon juice, and chicken broth, whisking over medium heat until thickened. Stir in lemon peel, red pepper flakes, and honey; cool. To serve, line a serving bowl with bok choy. Pour oyster mixture into bowl; top with lemon sauce. Serve at room temperature. - - - - - - - - - - - - - - - - - - NOTES : Serving size 1/4 of recipe. Diabetic choices are 3 Protein 2 Fruit/Vegetable. Served with 1/2 cup steamed rice would add 1 Starch For those on Fat and Fibre program at Weight Watcher's Fat/Fibre it is 4 gm Fat and 4 gm Fibre Published by Prentice Hall Copyright 1987 by the American Diabetes Association and the American Dietetic Association ISBN 0-13-004145-9