| 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 |
tb |
Prepared black bean sauce (or mashed and soaked fermented black beans); or so |
|
|
"heat" to taste (red pepper flakes; Cayenne powder, or finely chopped hot chiles of your choice) |
INSTRUCTIONS
1. Shuck bite-sized oysters and set aside, retaining their "liquor" after
straining.
2. 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.
3. 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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