[1]Oysters with Oyster Sauce and Black Beans
1 1/2 c. shucked oysters, drained, liquor reserved
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 1/2 T. Chinese fermented black beans
3 T. dry sherry
1/2 t. sugar
1 t. soy sauce
1 T. Chinese oyster sauce
1 T. grated lemon rind
2 t. peeled and finely grated fresh ginger
1 T. finely minced garlic
1/4 t. hot red pepper flakes
1 T. cornstarch
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Chopped cilantro for garnish
Serve with freshly cooked basmati rice
Blend black beans with 1 T. sherry, let stand 15 minutes. Add sugar, soy sauce, oyster sauce, and 2 T. of the oyster liquor, set aside.
Combine the lemon rind, ginger, red pepper flakes and garlic, set aside.
Blend remaining 2 T. sherry with the cornstarch, set aside.
Heat oil in wok or skillet, add peppers and ginger mixture, cook, stirring, 2 minutes.
Add black bean mixture, bring to boil, keep stirring.
Add oysters, cook briefly, until just heated through and oysters begin to curl at the edges.
Add cornstarch mixture, cook as briefly as possible, just 'til sauce thickens and clings to oysters.
Serve over hot rice. Garnish with chopped cilantro