Oyster Stew

Remove oysters from their liquid and rinse in cold water. Pass liquid through fine strainer to remove any sand or shell. Set aside and chill.

In a 3 to 4-quart saucepan melt the butter over medium heat, stir in the shallots and sauté until shallots are softened and clear, about 2 minutes. Add celery and cook for another 2 minutes. 

Stir in the milk, cream, oyster liquid and Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce. Bring them to a simmer. Cook for 10 minutes at a gentle bubble, making sure it does not boil over.

Turn the heat down so the liquid barely bubbles, blend in the oysters and cook until their edges begin to curl, about 2 minutes.

Transfer to serving bowl and drizzle with Lee Kum Kee Pure Sesame Oil right before serving.