Instructions: Stir the oyster-flavored sauce, rice wine, fish sauce and sugar together until the sugar is dissolved.

For the Dish: Heat a small pot of water to simmering. Spread the cornstarch and salt out on a plate. Drain the oysters well, dredge them in the cornstarch mixture to coat them lightly and shake off any excess. Slip the coated oysters into the simmering water and blanch the oysters for 1 minute. Drain well.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion, bell pepper, green onions, ginger, and garlic and cook, stirring, until the vegetables are tender, about 2 minutes. Add the oysters and cook, stirring gently for another 2 minutes. Pour in the sauce and heat through, about 30 seconds. Scoop the contents of the wok onto a serving platter and serve immediately.

This recipe yields 4 servings.

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