Served as main course. Non-vegetarian dish. Speciality: Diabetic diet.

1 pint Oysters, shucked, drained and patted

1 1/2 Tablespoons Soy Sauce, low sodium

2 teaspoons Cornstarch

1 Tablespoon dry Sherry

1 teaspoon fresh Ginger, chopped

1 Green Onion, sliced

1/2 teaspoon Sesame Oil

Vegetable Oil spray

1 Tablespoon Vegetable Oil

1 small Red Pepper, cubed

LEMON SAUCE

2 teaspoons Cornstarch

3 Tablespoons Lemon Juice

1/4 cup Chicken Broth

1 Tablespoon Lemon peel, grated

1/4 Tablespoon Honey

5 Ribs book-choy

Combine oysters with soy sauce, cornstarch, sherry, ginger, green onion, and sesame oil. Spray large skillet with nonstick vegetable spray. Heat vegetable oil over medium-high heat. Add oyster mixture and stir-fry for 3 minutes or until oysters are just cooked and edges curl. Set oysters aside; add red pepper to skillet. Stir-fry for 1 minute. Add oysters. Combine cornstarch, lemon juice, and chicken broth, whisking over medium heat until thickened. Stir in lemon peel, red pepper flakes, and honey; cool. To serve, line a serving bowl with book-choy. Pour oyster mixture into bowl; top with lemon sauce. Serve at room temperature.

Serves: 4

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