Chinese Dishes - Spiced Oysters in Casserole

Ingredient 450g mussels 115g celery 20g vermicelli some carrot shreds, welsh onion shreds and coriander 1 tablespoon 1 teaspoon each of mashed garlic and mashed shallot 2 slices ginger 2 sprigs welsh onion

Seasoning

• 1/2 teaspoon of mashed garlic, sugar, cornstarch and light soy sauce

• a dash of pepper powder

• 1/4 teaspoon each of light soy sauce and salt

• 1 teaspoon each of sugar and cornstarch

• 1/2 cup water

1. Rub the mussels with coarse salt, quick-boil in water with ginger and welsh onion, strain water off, mix well with the marinade.

2. Trim the celery, cut up into strips.

3. Heating 3 tablespoons of oil, saute the mashed garlic and mashed shallot with “sha cha” sauce, dump in the mussels and celery and stir-fry for a while, sprinkle with wine, stir in the vermicelli and cornstarch solution, bring to the boil, sow in the carrot shreds, welsh onion shreds and coriander, cover to serve.