Oyster Sauté In Asian Sauce

• 4 cups water
• 2 (12-ounce) containers fresh oysters, drained
• 2 tablespoons butter
• 6 garlic cloves, minced
• 1 small onion, sliced vertically
• 1 teaspoon chopped lemon grass
• 2 celery ribs, sliced diagonally
• 1/2 red bell pepper, cut into thin strips (about 1/2 cup)
• 1/2 green bell pepper, cut into thin strips (about 1/2 cup)
• 1 tablespoon dry sherry
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons fresh lemon juice
• 3 green onions, chopped
• 1 tablespoon chopped fresh cilantro
• Hot cooked rice

1. Bring 4 cups water to a boil in a large Dutch oven. Add oysters; cook 3 minutes. Drain oysters, and set aside.
2. Melt butter in a large skillet over medium-high heat. Add garlic, onion, and lemon grass; saute 2 minutes. Stir in celery and next 8 ingredients; reduce to medium heat, and cook 6 minutes or until peppers are tender. Stir in oysters, green onions, and cilantro; cook 1 minute or until thoroughly heated. Serve over rice.

water, containers, butter, garlic, onion, lemon grass, celery, red bell pepper, green bell pepper, sherry, hoisin sauce, oyster sauce, sesame oil, soy sauce, lemon juice, green onions, fresh cilantro, rice

Taken from www.myrecipes.com/recipe/oyster-saut-asian-sauce (may not work)