Stir-Fried Oysters with Taro and Chili Sauce

Crispy pan-fried oysters paired with tender taro root in a spicy-sweet chili glaze, a vibrant street food favorite from Taiwan.

Cuisine: Asian

Category: Seafood

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 1 lb, cleaned and patted dry oysters
• 1 cup, peeled and cut into 1/2-inch cubes taro root
• 2 tbsp cornstarch
• 1/4 cup vegetable oil
• 3 tbsp chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sugar
• 1/4 cup water
• 3 cloves, minced garlic
• 1/2 tsp, minced ginger
• 2, sliced green onions

Instructions

1. Step 1: In a bowl, toss 1 lb oysters with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the oysters in a single layer and cook for 2 minutes per side, or until golden and crispy, then transfer to a plate.
3. Step 3: Add 1/2 tsp minced ginger and 3 minced garlic cloves to the skillet and stir for 30 seconds until fragrant.
4. Step 4: Stir in 3 tbsp chili sauce, 1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp sugar, and 1/4 cup water. Bring to a simmer.
5. Step 5: Add 1 cup taro root cubes and cook for 5 minutes, stirring occasionally, until the taro is tender.
6. Step 6: Return the oysters to the skillet and stir to coat in the sauce. Cook for 2 more minutes.
7. Step 7: Stir in 2 sliced green onions and cook for 1 minute. Serve hot.