|Oysters in Black Bean Sauce
24 large, fresh Preston Point oysters, shucked, save the liquor.
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
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.