Cut flank stick into bite-size pieces. Mix oyster sauce, sherry, sugar, cloves garlic, cornstarch, ginger and salt and set aside. Mix light ... sauce. Garnish with scallions.
In a medium saucepan, cook ... snipped parsley. Drain oysters, reserving liquid. Add drained oysters, eggs, poultry seasoning, salt, and pepper to crumb ... Serves 12 to 14.