Stir-Fried Dried Oyster and Vegetable Medley

Why people make this dish

Dried oysters carry glycogen along with a range of amino acids, minerals — calcium, phosphorus, zinc — vitamins and phospholipids, and oysters caught in October–November hold the most glycogen of all. Once sun-dried, their oyster aroma deepens, and they have long been treasured as a fine food for expectant mothers, traditionally thought to support a baby’s growth while warming the centre, tonifying deficiency and nourishing yin and blood. This “stir-fried dried oysters with vegetables” is a tasty everyday dish: the oysters are steamed soft first, then diced and stir-fried with whatever vegetables you like — gentle enough that even those with weak digestion can enjoy it without feeling heavy.

Method

1. Soak and rinse the dried oysters, then steam about 30 minutes until soft; cut into coarse dice.
2. Heat oil and fry the minced ginger until fragrant; add the diced oysters and stir-fry until aromatic.
3. Add carrot, dried tofu and Chinese kale in turn; splash in a little wine.
4. Add seasoning and a little water; cook until the liquid reduces, then plate.

Nourilo’s Tips

Dried oysters are among the best calcium-rich foods and are traditionally said to support the mind. When buying, choose dry, fragrant “golden oysters” or mountain-dried oysters for the best flavour.