Oysters in Black Bean Sauce

Oysters in Black Bean Sauce

serves 4

Oysters are renowned throughout the world for their aphrodisiac effects. As is often the case with aphrodisiacs, however, these effects exist more in the mind than in the oysters. Chinese medicine does not emphasize any specific aphrodisiac function in oysters, but it does regard them as a general tonic that may lead to a stronger sex urge. According to Chinese theory, oysters do, in fact, consolidate the vital energy—the qi—of the kidneys, thereby arresting frequent nocturnal seminal emission. Oysters also nourish the heart, the blood, and Yin essence. They reduce phlegm and soothe the nerves, thus curing such problems as insomnia and nervous sweating.

1 pound (500 grams) oysters, shelled

1 tablespoon (15 grams) cornstarch

2 tablespoons (30 milliliters) plus

4 cups (1 liter) water

2 tablespoons (30 milliliters) cooking oil 2 or 3 garlic cloves, peeled and crushed

1 tablespoon (15 grams) crushed ginger

1 tablespoon (15 grams) black bean sauce

3 scallions, chopped

2½ tablespoons (38 milliliters) soy sauce or oyster sauce

Salt to taste Wash the oysters under running water and drain them. Examine the oysters for size. They should be small enough to fit easily in the mouth or to be lifted using chopsticks. If they are too large, cut them in half. In a small bowl, mix the cornstarch with the 2 tablespoons (30 milliliters) of water and set aside. Fill a medium saucepan with the 4 cups (1 liter) of water, set over high heat, and bring to a boil. When the water is boiling, throw in the oysters. Remove oysters from the water after 20 seconds. Heat the cooking oil in a wok or frying pan. When the oil is hot, add the crushed garlic, the crushed ginger, and the black bean sauce. Stir-fry for 10 seconds, then add the oysters, scallions, and soy sauce or oyster sauce. Stir for 1 minute, then add the cornstarch mixture and stir well. Add salt to taste.Remove from heat and serve.

hancheng

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