• 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 (1½ inch) lengths
• 2½ 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.