Stir-Fried Oysters with Black Beans


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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.


  • 24 Pacific oysters, freshly shucked
  • 1 tablespoon fermented black beans
  • 2 tablespoons peanut oil
  • 4 cloves garlic, finely chopped
  • 2 teaspoons finely chopped ginger
  • 1 long red chilli, finely sliced
  • ½ red capsicum (pepper), finely chopped
  • 8 spring onions (scallions), cut into 4 cm ( inch) lengths
  • tablespoons light soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon chopped coriander (cilantro) leaves


    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.