Instructions: (1) Discard any shell crumbs remaining from oysters. Place oysters in colander, shake in salted water, and drain. Parboil oysters in boiling water for 5 minutes. 2. Cut carrot in half lengthwise and slice thinly into pieces 1-1/4 inches long. Cut green onion diagonally. 3. Cut bean curd into 2-inch-long thin triangular shapes. Sprinkle with salt and pepper and coat with cornstarch. Deep-fry bean curd in 350 F oil. 4. Preheat oil in pan. Fry green onion first, then add carrot and fried bean curd. Add oysters and pan-fry slightly. While pan- frying, add a little water and season oysters with salt and pepper. 5. Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Add to (4) and cook until mixture becomes thick and shiny. Drop a few drops of sesame oil at the end.

by Sook Joung Ha

Note:
*This is Northern Chinese style dish. It is characteristic for this type of dish to cook for short time over high heat.

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