Oysters Oriental

• 2 quarts water
• 3 dozen freshly shucked oysters with liquor reserved
• 2 tablespoons cornstarch
• 1 tablespoon Chinese sesame oil
• 2 tablespoons canola or corn oil
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated ginger
• 1 bunch scallions, chopped, greens reserved
• 1 small can sliced water chestnuts, drained
• 1/4 pound small fresh pea pods, strings removed
• 1/2 pound fresh mushrooms, domestic or wild, sliced
• 2 tablespoons reduced-sodium soy sauce
• 1 pound fresh linguin

1. Heat water for pasta.
2. Measure oyster liquor; add water, if necessary, to make 3/4 cup.
3. Blend cornstarch with a little of the oyster liquor to make smooth paste.
4. Then return paste to liquor and blend thoroughly.
5. Heat sesame oil and 1 tablespoon canola or corn oil on high in a wok or skillet and stir-fry garlic and ginger for 30 seconds.
6. Add white part of scallions and cook 30 seconds longer.
7. Add oysters and stir-fry until edges begin to curl, then transfer all those ingredients to a bowl.
8. Cover and keep in warm place.
9. Place remaining canola oil in wok; add water chestnuts, pea pods and mushrooms and stir-fry 1 minute.
10. Stir in soy sauce and stir-fry 1 minute longer.
11. Cook pasta in boiling water about 1 minute.
12. Stir cornstarch mixture into vegetables and cook until thickened.
13. Add oyster mixture and toss to coat.
14. Drain pasta and garnish with oyster mixture.
15. Garnish with chopped scallion greens.

water, freshly shucked oysters, cornstarch, chinese sesame oil, corn oil, garlic, ginger, scallions, water chestnuts, fresh pea pods, mushrooms, soy sauce, linguin

Taken from cooking.nytimes.com/recipes/3261 (may not work)