Fragrant Braised Oysters (recipes) and elastosis perforans serpiginosa (medicine)

Fragrant Braised Oysters (recipes)

Yield: Makes 2 to 3 servings

Ingredients:

1jar (10 or 12 ounces) shucked oysters, drained

2cups plus 1 tablespoon water, divided

1/2teaspoon salt

1/4cup chicken broth

1tablespoon dry sherry

1tablespoon oyster sauce

1teaspoon cornstarch

1/4teaspoon sugar

2tablespoons vegetable oil, divided

3slices (about 1/2-inch each) pared fresh ginger, cut into thin slivers

1/2small yellow onion, cut into wedges and separated

3green onions, cut into 2-inch pieces

Preparation:

1.If oysters are large, cut into bite-size pieces. In 2-quart saucepan, bring 2 cups water and salt to a boil. Add oysters. Turn off heat and let stand 30 seconds. Drain, rinse under cold running water and drain again. Combine chicken broth, sherry, oyster sauce, remaining 1 tablespoon water, cornstarch and sugar in small bowl; mix well and set aside. Heat 1 tablespoon oil in wok or large skillet over high heat. Add ginger and yellow onion; stir-fry 1 minute. Add green onions; stir-fry 30 seconds. Remove and set aside. Heat remaining 1 tablespoon oil in wok. Add blanched oysters and stir-fry 2 minutes. Return ginger and onions to wok. Stir cornstarch mixture and add to wok. Cook and stir until sauce boils and thickens.

elastosis perforans serpiginosa (medicine)

elastosis perforans serpiginosa
Circinate groups of asymptomatic keratotic papules; the epidermis is thickened around a central plug of dermal elastic tissue which is extruded through the epidermis.

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