Scrambled Eggs with Oysters

Name: Scrambled Eggs with Oysters
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 ⁄ 4 cup ketchup; 1 clove garlic, peeled and finely minced; 1 ⁄ 4 cup plus 1/2 tsp. sweet potato flour; 1 tsp. Chinese dark soy sauce; 10-12 shucked small oysters; 2 eggs; 2 tbsp. lard; 2 tbsp. finely chopped celery; 2 stems (without leaves) cilantro, chopped; 2 cups mung bean sprouts, heads and tails trimmed; 1 scallion, white part only, trimmed and chopped; Freshly ground white pepper

Serves
serves 2

JUN TAKAGI

This version of a classic Tainan snack comes from Cheng Lee Chin-o, housewife and entrepreneur. She uses Chinese celery, which is stronger in flavor than ordinary celery; if you do too, use half as much as the amount given for celery below.

Ingredients

¹⁄₄ cup ketchup
1 clove garlic, peeled and finely minced
¹⁄₄ cup plus 1/2 tsp. sweet potato flour
1 tsp. Chinese dark soy sauce
10-12 shucked small oysters
2 eggs
2 tbsp. lard
2 tbsp. finely chopped celery
2 stems (without leaves) cilantro, chopped
2 cups mung bean sprouts, heads and tails trimmed
1 scallion, white part only, trimmed and chopped
Freshly ground white pepper

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Instructions

Step 1

Put ketchup, garlic, 1⁄2 tsp. of the sweet potato flour, 1⁄2 tsp. of the soy sauce, and 1⁄2 cup water into a small pot and stir until flour dissolves. Cook sauce over medium-high heat, stirring, until slightly thickened, about 1 minute. Keep sauce warm over lowest heat.

Step 2

Put oysters into a medium bowl and toss with 2 tbsp. of the sweet potato flour. Rinse oysters under cold running water, drain, and pat dry with paper towels. Put oysters into a clean dry medium bowl, toss with remaining sweet potato flour, and set aside. Lightly beat eggs and remaining soy sauce together in a small bowl and set aside.

Step 3

Heat lard in a wok over high heat until hot but not smoking. Add oysters, celery, and cilantro stems and stir-fry until celery is just tender, about 30 seconds. Add bean sprouts and 2 tsp. water and stir-fry until sprouts are translucent, about 1 minute.

Step 4

Stir in scallions, then pour eggs over oysters and vegetables, cover wok, and cook until eggs are just set, about 15 seconds. Season to taste with pepper. Divide between 2 plates and serve with sauce.

Put ketchup, garlic, 1⁄2 tsp. of the sweet potato flour, 1⁄2 tsp. of the soy sauce, and 1⁄2 cup water into a small pot and stir until flour dissolves. Cook sauce over medium-high heat, stirring, until slightly thickened, about 1 minute. Keep sauce warm over lowest heat.
Put oysters into a medium bowl and toss with 2 tbsp. of the sweet potato flour. Rinse oysters under cold running water, drain, and pat dry with paper towels. Put oysters into a clean dry medium bowl, toss with remaining sweet potato flour, and set aside. Lightly beat eggs and remaining soy sauce together in a small bowl and set aside.
Heat lard in a wok over high heat until hot but not smoking. Add oysters, celery, and cilantro stems and stir-fry until celery is just tender, about 30 seconds. Add bean sprouts and 2 tsp. water and stir-fry until sprouts are translucent, about 1 minute.
Stir in scallions, then pour eggs over oysters and vegetables, cover wok, and cook until eggs are just set, about 15 seconds. Season to taste with pepper. Divide between 2 plates and serve with sauce.