Serves: 4
Total Calories: 286

1/4 cup olive oil
2 teaspoons finely chopped garlic
1/4 cup thinly sliced peeled fresh ginger
1 teaspoon finely chopped serrano chile
24 large oysters shucked and rinsed
16 shiitake mushrooms
1/2 cup sliced onion
1/2 cup diced leek
1/4 cup Chicken Stock
2 tablespoons oyster sauce
1 tablespoon Thai fish sauce
2 teaspoons Thai sweet black bean sauce
1 teaspoon black pepper
1 small packet enoki mushrooms (garnish)

Heat olive oil in a large skillet over high heat. Add garlic and sauté until lightly browned, about 1 minute. Add ginger and Serrano chili and sauté 1 minute. Add oysters and cook, stirring, 2 minutes. Add shiitake mushrooms, onions, leeks, stock, oyster sauce, fish sauce, black bean sauce, and pepper and cook, stirring constantly, 3 minutes. Transfer to a platter, surround with enoki mushrooms, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 286
Calories from Fat: 120

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce