Scrambled Eggs with Oysters
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.
Yield: serves 2
- 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
- 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.