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Fried Oyster Hot Pot

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      Title: FRIED OYSTER HOT POT
 Categories: Korean, Seafood, Meats, Main dish
      Yield: 6 Servings
 
      2    Jars fresh oysters
           - (10 oz size jars)
      2 tb Salad oil
    1/4 c  Flour
      2    Eggs; beaten
      1    Onion; julienned
    1/2 lb Daikon; julienned
      1 md Carrot; julienned
    1/2 lb Beef rib eye; thinly sliced
      4 tb Soy sauce
      2 ts Sesame oil
      2 ts Minced garlic
      1 ts Pepper
      1 cn (14 1/2 oz) vegetable broth
    1/4 lb Watercress
           -- cut into 3-inch lengths
      2    Green onions
           -- sliced diagonally
 
  Clean oysters in salted water; drain.  In a skillet, heat the salad
  oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch
  onion, daikon, and carrot separately in boiling salted water. Season
  beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame
  oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place
  in a skillet. Layer vegetables on beef. Combine broth with the
  remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil,
  the remaining teaspoon garlic, and the pepper; pour over vegetables
  and beef. Cover and bring to a boil. Top with oysters, watercress,
  and green onions; cook just until heated. Makes 6 servings.
  
  Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro
  
  KOREAN RECIPES - AUGUST 1995
  
  Reprinted with permission from: The Electric Kitchen & Hawaiian
  Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]
 
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