One of the many benefits of having a second job in Boston is that I can purchase items such as frog legs easily. This morning I visited Savenor's, a market on Charles Street (Beacon Hill, Boston), and purchased 6 pairs of frozen prepared large frog legs. This batch actually did not taste as grassy as the previous purchase. As my husband reminds me, "you are what you eat"! I found some young ginger at one of the C-Mart Supermarkets (an Asian market in the South End). I like the combination of ginger, garlic and oyster sauce in this dish. You can add as little, as much or no thickener to this dish as you prefer. Check out a similar recipe, Spicy Frog and Lemongrass dish, if you have an interest in eating frogs.
|6 pairs of large frog legs|
|de-jointed frog legs|
|tender young ginger|
2 Tbsp olive or vegetable oil
3 garlic cloves, smashed and chopped
1 3/4 oz julienned young ginger (about 3 adult thumb sized knob of ginger)
6 pairs of large frog legs (about 1.1 lb) , skinned, de-jointed, washed and drained
2 Tbsp oyster sauce
1/2 tsp sugar
Mixture of 1 Tbsp cornstarch with 1 Tbsp water (less cornstarch if you prefer a thinner consistency)
A little chopped scallions, garnish (optional)
1) Heat a medium sized pan over high heat.
2) Add oil. Once the oil is hot, add garlic and ginger. Saute about 2 minutes. May turn heat down to medium high.
3) Add frog legs. Cook about 5 minutes or until the largest part of the leg is cooked through.
4) Season with oyster sauce and sugar to taste.
5) Add cornstarch and water mixture. Stir and cook about another 30 seconds.