I love this combination; you’ll see me using black beans a lot with seafood because they have a wonderful affinity, the black beans lifting the flavour of the seafood beautifully. It’s a strong flavour, but it shouldn’t overpower. For the oysters to have the right texture and the sauce the right clarity, you must blanch the oysters in boiling water first — don’t skip that step.
Blanch the oysters in boiling water for 1 minute, then remove and drain on paper towel.
Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the black beans, garlic, ginger, chilli and capsicum until fragrant. Add the spring onions, soy sauce and sesame oil and stir-fry for another minute, then add the oysters and toss to heat through. Sprinkle with coriander to serve.
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