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DANNY KAYE’S CHINESE STIR-
Serves 8
1 cup raw oysters
¼ cup flour
½ lb. raw shrimp, shelled and deveined
2 tbsp. peanut,
vegetable or corn oil
1 two-
5
scallions, trimmed, cut in two-
1 tsp. light soy sauce
1 tsp. sesame oil
Salt,
freshly ground black pepper to taste
1 ½ tbsp. cornstarch
1 ½ tbsp. cold water
Place oysters in mixing bowl; add flour and enough water to cover. Stir oysters in the liquid. Drain well, run under several changes of cold water, drain well again. (Flour will cleanse and plump oysters.) Prepare shrimp; set aside. Drop oysters into barely simmering water. Turn off heat. Let stand 1 minute; drain. Set aside. Repeat with shrimp. Heat oil in wok or skillet with high heat. Add ginger, scallions. Cook, stirring, 5 seconds. Add oysters, shrimp, stir rapidly. Cook 15 seconds. Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly. Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds. Serve at once!