Stir-Fried Dried Oyster and Vegetable Medley

Why people make this dish

Dried oysters carry glycogen along with a range of amino acids, minerals — calcium, phosphorus, zinc — vitamins and phospholipids, and oysters caught in October–November hold the most glycogen of all. Once sun-dried, their oyster aroma deepens, and they have long been treasured as a fine food for expectant mothers, traditionally thought to support a baby’s growth while warming the centre, tonifying deficiency and nourishing yin and blood. This “stir-fried dried oysters with vegetables” is a tasty everyday dish: the oysters are steamed soft first, then diced and stir-fried with whatever vegetables you like — gentle enough that even those with weak digestion can enjoy it without feeling heavy.