Thursday, February 11, 2016

Oysters and Spicy Peppers in Black Bean Sauce...


Chinese Lunar new year is still being celebrated in China and our favourite sweetheart day is coming... and my mind is on oysters!!! Oysters are loved in Chinese cooking and a must for seafood lovers on Valentine's Day, so why not bridge these significant celebrations with a Cantonese stir-fried oysters dish. My mom recently gave me a jar of her homemade black bean sauce and fresh jumbo shucked oysters were on sale- 10 for $7 in containers at my local Asian supermarket. Note you never eat market shell-off oysters directly-- they need to be cooked thoroughly for safe consumption. With finger chillies and yellow Chinese chives on-hand, oysters in a savoury black bean sauce intermingled with these complementary ingredients made for an appetizing dish with bite, easing off two weeks of hardcore Chinese eats to an early nod to V-Day!  ✿♥‿♥✿


Oysters and Spicy Peppers in Black Bean Sauce 
Makes 2-4 servings

16 medium or 8-10 large oysters, fresh sold in a container or frozen, thawed
2 green onions, cut into 2-inch pieces

1 Tbsp. fermented black bean sauce (* this is salty so taste sauce as you cook and add soy & oyster sauces)
2 cloves garlic, minced
2 long green chili peppers, removing most of the seeds and sliced
1 bunch chives, cut into 2-inch pieces

Sauce:
1 Tbsp. Chinese cooking wine
1 tsp. sugar
2 tsp. soy sauce*
1 Tbsp. oyster sauce*
dashes of ground white pepper
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
cooking oil



Clean the oysters in a bowl of cold water to rid the impurities and for a clean taste: Let oysters sit in 1/2 Tbsp. cornstarch and 1 tsp. salt for 10 minutes. Rinse twice with cold water and be careful not to break them apart; drain well.



Place oysters on a paper-lined towel plate or chopping board. Lightly press with another paper towel to remove excess moisture. 

I wasn't kidding when I said jumbo!

Heat 1 Tbsp. oil in a skillet/wok over medium-high heat and sauté the onions, black bean sauce and garlic for one minute until fragrant. Add the oysters; stir-fry for one minute on each side, then add the chillies. Add 1 Tbsp. cooking wine and let cook for another minute. 



Toss oysters with sugar, soy and oyster sauces and white pepper; cover and let cook for two minutes. Remove lid, stir in cornstarch mixture, and toss with chives. Let the sauce bubble until thickened. Remove onto serving bowl and serve hot. NOTE: Oysters will emit natural juice so adjust your cornstarch amount accordingly to thicken sauce.


Mmmm... large, juicy succulent oysters in full-on black bean sauce flavour with bite!


For another Cantonese spin on spicy oysters... try my Oysters in Ginger and Green Onions!

Oysters in Ginger and Green Onions




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