Taiwan Oyster Soup With Vermicilli |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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TAIWAN OYSTER SOUP WITH VERMICELLI This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Bogart Estate in Brennan, Texas in 1982. Ingredients:
1 pound oysters shucked |
1/2 tablespoon cooking wine |
1/4 teaspoon salt |
3 tablespoons cornstarch |
1/4 pound vermicelli cooked |
2 tablespoons oil |
2 cloves garlic crushed |
2 tablespoons soy sauce |
2 tablespoons cooking wine |
4 cups stock |
1/4 teaspoon salt |
1 teaspoon freshly ground black pepper |
1-1/2 tablespoons cornstarch |
4 fresh basil leaves |
Directions:
1. Wash oysters by rubbing gently in several changes of salt water then blanch in boiling water.
2. Remove and drain then combine cooking wine, salt and cornstarch and marinate oysters in sauce.
3. Heat water in a large enough pot to cook the vermicelli.
4. While this water is coming to a boil heat 2 tablespoons oil in a preheated wok.
5. Stir fry garlic three minutes then add soy sauce, cooking wine, stock, salt, pepper and cornstarch.
6. Boil until thick then stir in oysters and fresh basil and remove from heat.
7. Place warm and drained vermicelli noodles in a bowl then pour oyster soup over the noodles.
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