Oysters in Black Bean Sauce
Ingredients:

24 large, fresh Preston Point oysters, shucked, save the liquor.

Sauce
3 tablespoon peanut oil
2 large cloves of garlic, coarsely chopped
1-inch piece fresh ginger, peeled and coarsely chopped
1 large whole green onion, coarsely chopped
1 level tablespoon fermented black beans, rinsed, then coarsely chopped or mashed
1 tablespoon thin soy sauce
1 tablespoon sherry or rice wine
_ teaspoon sugar
_ cup oyster liquor (add water to make _ cup, if there is not enough liquor)
2 teaspoon cornstarch dissolved in 4 teaspoon water with 2 teaspoon sesame oil
Method:
Heat wok over high heat until hot, add peanut oil, swirl and heat for several seconds. Add chopped garlic, ginger, green onion and black beans to oil and stir-fry until aromas are released. Add oysters and stir-fry for 1 minute. Sprinkle in the soy sauce, sherry and sugar. Stir, then add oyster liquor. Cover immediately, and steam over medium to medium high heat until oysters are done (about 4-5 minutes).
Uncover, add dissolved cornstarch mixture, stirring until sauce is smoothly thickened. Scoop oysters and sauce into serving dish. Garnish with chopped cilantro, if desired.

Serves two as a main dish. Note: Vary the amount of fermented black beans to taste.