Saturday, May 19, 2007

Oyster Tofu Claypot

Copyright 2007 by Cooking With The Single Guy

3 medium-size raw oysters
6 oz. tofu, silken or soft, quartered
3 to 4 slices of ham (about 3 oz.)
2 baby bok choy, coarsely chopped
3 shiitake mushrooms, quartered
1/2 T fresh ginger, julienned
1/2 T soy sauce
1/2 T sesame oil
1 T oyster sauce
1 T cornstarch
3 T chicken broth
green onion for garnish

Arrange main ingredients in your claypot: start with tofu, then oysters, then tuck in ham and mushrooms throughout. Drizzle in soy sauce and sesame oil. Then finally top with ginger and bok choy. Cover claypot and slowly bring to a rolling simmer. (This is when the liquid in the pot makes a bubbling noise but not major boiling.) Cook for about 15 minutes to let all the ingredients’ juices blend together.

In small bowl, mix cornstarch with chicken broth and oyster sauce to create a slurry. Gently mix this into your claypot to create a thick sauce. Garnish claypot with thin strips of green onions.

Makes 2 servings. Serve with steamed rice.

Pair with a glass of Riesling.

TIP: I recommend you place the vegetables on the top to avoid overcooking them. But right before you’re ready to serve, mix your vegetables into the rest of the claypot or tuck in between other ingredients.

CLAYPOT REMINDER: I’ve said this before about using the sensitive claypot, be sure never to place it on very high heat. And never create a sudden change in temperature, such as keeping the claypot in the refrigerator and then suddenly placing it on really hot heat. If you haven’t used your claypot for a long time or it’s the first time you’re using, soak it in water for a few hours, preferrably overnight. Another tip to avoid cracking is to gradually warm your claypot in the oven before you use it on your stovetop.

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