Wednesday, March 5, 2014

Oyster Tausi

Hubby and I always order this dish at our favorite Chinese restaurant.  So when I found big, plump, shelled oysters at the newly opened supermarket nearby, I bought about a kilo!  (I plan to make 2 more dishes with the oysters!)

The dish was surprisingly easy to make (it was fast, too!  ready in about 15 minutes or less!)

300 to 350 grams fresh oysters, with liquor

3 thin slices of ginger
1 small shallot, sliced
1 spring onion, minced
3 to 4 cloves garlic, minced
2 pieces dried chili (whole)
1 tablespoon black beans or tausi, rinsed

1 tablespoon shao xing wine
2 tablespoons light soy sauce
splash of sesame oil
cornstarch slurry

Heat some oil in a frying pan.  Saute the ginger first, then the shallots and spring onions.  When the shallots are soft, add the garlic and dried chili.  When the garlic becomes fragrant, add the tausi (black beans).

Add the oysters, including the liquor and stir around.  Add the shao xing wine and soy sauce.  Stir the oysters to cook evenly.  When the mixture boils, add a little cornstarch slurry (just a little or else the dish might end up being pasty rather than saucy).  Do not overcook!  Remove from the heat and splash a little sesame oil

*I usually sort the oysters and use more or less similarly-sized ones.  This way, the oysters cook evenly.

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