CHINESE COOKING: For oyster lovers, this is the next best thing to enjoying raw oysters on the half shells.

OYSTERS IN BLACK BEAN SAUCE荳汁薑葱爆蠔:

1 x 750gm. tub of fresh oysters                                  

2-3 tbsp. fermented black beans

1 clove garlic, minced                                                 

1 tbsp. minced ginger

1 stalk green onion; cut into 2-inch pieces

1 tbsp. tapioca starch mixed with ¼ cup water

3 tbsp. cooking oil

sauce:

    1 tsp. rice wine or dry sherry                                  

    1 tsp. sugar

    2 tbsp. light soy sauce, or Maggi sauce                                           

    ½ tsp. sesame oil

    2 tbsp. oyster-flavoured sauce                                

    ¼ tsp salt

   water as needed

Soak black beans in warm water to soften for 30 minutes. Drain and crush slightly.

Rinse oysters under running water and drain. Bring a large pot of water to a boil and add oysters. Bring water back to boil and blanch oysters for 1 minute. Remove and drain well.

In wok or large non-stick saucepan, heat oil over high heat until very hot. Add oysters and stir-fry for 1-2 minute until partially cooked. Add garlic, ginger, green onion and black beans, together with sauce ingredients. Mix well and bring to a boil. Cover and cook at medium heat for 2-3 minutes, adding a little water if necessary to cover all the oysters. Check for doneness after 2 minutes of cooking by cutting with a small knife into the thickest part of one oyster. Do not overcook. Transfer oysters with tongs to serving platter.

Add starch solution into cooking liquid and cook over high heat until sauce is thickened. Serve right away.

NOTE:  Crab and lobster can be used as substitution.