Oysters in Black Bean Sauce

It used to be that oysters were only available in restaurants, or in the specialty markets but these days, I find it in our nearby supermarket. The first few times I tried to cook oyster dishes, they were not so successful but I’ve been learning and getting better at it.

This dish is a classic one that can be found in almost any Chinese restaurant in town… some are better than others, of course. My version is pretty good, I would say, mainly because hubby says it’s good!!!

600g fresh oysters, cleaned, rinsed and drained well

minced garlic
sliced leeks, white and green parts separated
5 slices of ginger
chili flakes or chili oil or 3 pieces dried chili, as preferred
2 tablespoons fermented black beans, rinsed and crushed

3 tablespoons soy sauce
splash of rice wine
salt and pepper to taste, optional
cornstarch slurry

wansoy, to garnish

Saute the garlic, white leeks and ginger until soft and fragrant. Add the chili and fermented black beans. Stir fry several seconds.

Add the oysters and stir gently to mix. Add the soy cause and rice wine. Season to taste with salt and pepper, to taste. Cook a couple of minutes (take care not to overcook) then thicken with cornstarch slurry. Bring to a boil then turn off the heat. Garnish with wansoy.