Guisado is a Spanish word that means "stew"but in our native tongue it means saute. Toge is bean sprouts and talaba is oyster. So, the title, in English, is Sauteed Bean Sprouts and Oysters.
don't know what it is about bean sprouts but they just go really well
with oysters. Even in oyster cake, there's bean sprouts! Is it because
the texture of the soft, creamy oyster contrasts so beautifully with
the crunch of the bean sprouts? Whatever it is, we love it!
200 grams oysters
300 grams bean sprouts
4 thin slices of ginger
1 medium onion, sliced
1 stalk leeks, sliced
2 small tomatoes, sliced
salt and pepper, to taste
Rinse the oysters and drain. Rinse the bean sprouts, then remove the "pointy" end and drain.
the ginger and flash fry the oysters, with a pinch of salt, for a few
seconds, until the oysters give up some juice. Remove from the pan.
a little more oil then saute the onions and the white part of the
leeks. When the onions are soft, add the tomatoes and stir fry a few
seconds more. Add the bean sprouts and cook until done (but still
crisp/crunchy). Add back the oysters, adjust the seasonings and cook
for several seconds so as not to overcook the oysters.
Garnish with the green part of the leeks before serving.