Taiwan Oyster Soup With Vermicilli
From chefmeow 15 years ago
- 30 minutes to make
- Serves 4
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 shopping list
- 1/2 tablespoon cooking wine shopping list
- 1/4 teaspoon salt shopping list
- 3 tablespoons cornstarch shopping list
- 1/4 pound vermicelli cooked shopping list
- 2 tablespoons oil shopping list
- 2 cloves garlic crushed shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons cooking wine shopping list
- 4 cups stock shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1-1/2 tablespoons cornstarch shopping list
- 4 fresh basil leaves shopping list
How to make it
- Wash oysters by rubbing gently in several changes of salt water then blanch in boiling water.
- Remove and drain then combine cooking wine, salt and cornstarch and marinate oysters in sauce.
- Heat water in a large enough pot to cook the vermicelli.
- While this water is coming to a boil heat 2 tablespoons oil in a preheated wok.
- Stir fry garlic three minutes then add soy sauce, cooking wine, stock, salt, pepper and cornstarch.
- Boil until thick then stir in oysters and fresh basil and remove from heat.
- Place warm and drained vermicelli noodles in a bowl then pour oyster soup over the noodles.
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