Amount
Ingredient
Preparation



1
pound
oysters

shucked



1
teaspoon
cornstarch





1
teaspoon
oyster sauce





1 1/2
teaspoon
soy sauce





1/8
teaspoon
salt





1
tablespoon
oil





1/2
teaspoon
white wine





2
each
garlic

cloves, minced



2
each
green onions

chopped in 2 inch pieces



1
each
gingerroot

1/4 inch slice, chopped

 Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling water. Cook 1 to 15 seconds, until edges begin to curl. Remove with slotted spoon to paper towels to drain. 

Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside. 

Heat oil in wok until hot. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and thickens.