Oysters In Black Bean Sauce Recipes

MADAME CHU'S CLAMS IN BLACK BEAN SAUCE

Steps:

• Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
• Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
• Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
• Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.

LOBSTER WITH BLACK BEAN SAUCE

Steps:

• Boil lobster for 15-18 minutes in salted water. Shell the lobster and cut into pieces.
• Add 1 tbsp oil to a wok and heat to high heat. Add in garlic, ginger, thai pepper and black beans and stir fry for 1 minute. Add in bell peppers, onions and scallions, stir fry for 2 minutes more.
• Add in chicken broth, oyster sauce, soy sauce, oil and cooking wine. Combine cornstarch and water together in a small bowl, then stir it inches.
• Add the lobster pieces and stir fry in sauce to heat through.
• Serve with steamed white rice or rice vermicelli.

SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE

Steps:

• Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.
• Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.
• Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.
• Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve.

BEEF, BLACK BEANS AND RICE NOODLES WITH OYSTER SAUCE

Steps:

• Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
• Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
• Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
• Spoon into a large bowl or platter then sprinkle over the pepper.