Oysters In Spicy Black Bean Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| Bite-sized oysters, shucked | ||
| retaining their "liquor" | ||
| after straining | ||
| Garlic | ||
| Peanut or other hi-heat oil | ||
| 1 | T | Prepared black bean sauce |
| or mashed and soaked | ||
| fermented black beans | ||
| or | ||
| so | ||
| "heat" to taste, red pepper | ||
| flakes Cayenne powder | ||
| finely chopped hot chiles | ||
| of your choice |
INSTRUCTIONS
Shuck bite-sized oysters and set aside, retaining their "liquor" after straining. Saute some garlic in hot peanut or other hi-heat oil in a wok or skillet. When blonde, add a tablespoon or so of prepared black bean sauce (or mashed and soaked fermented black beans), and "heat" to taste. This could be red pepper flakes, cayenne powder, or finely chopped hot chiles of your choice. Saute a bit more to liberate/blend flavors. Add oysters and their liquor. Simmer, stirring gently, until oysters are as done as you like them. Serve over rice or noodles. Will Borgeson <szborges@peseta.ucdavis.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g