Stir-Fried Oysters with Black Beans

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.