1 lb Oysters, Shucked.

2 cloves garlic, smashed.

2 tablespoon soy sauce.

A few fresh basil leaves.

1/4 lb vermicelli

Sauce A: 1/2 tablespoon cooking wine or sherry; 1/6 teaspoon salt; 3 tablespoon cornstarch.

Sauce B: 2 tablespoon cooking wine or sherry; 4 c. stock; 1/4 teaspoon salt; pepper; 1-1/2 tablespoon cornstarch.

Step 1. Wash the oysters by rubbing gently in several changes of salt water. Blanch in boiling water. Remove and drain. Marinate in sauce A and set aside.

Step 2: Heat 2 tablespoons oil in a preheated wok. Stir-fry the garlic until fragrant, then add the soy sauce and sauce B and boil until thick. Stir in the oysters and fresh basil and remove from heat. This is the oyster soup.

Step 3: Cook the vermicelli until done and remove it. Put the noodles in a bowl and pour the oyster soup onto the noodles. Add a little black vinegar and chili powder for extra flavor. Serve hot.

(From a cookbook. Author: Huang Su-Huei, 1987)