Oysters In Black Bean Sauce
Add a kick to oysters with this 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-inc h 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.