What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915028 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Oysters and Tofu with Black Bean Sauce

Fish and Seafood

Oysters and Tofu with Black Bean Sauce
25 oysters, shucked and rinsed well
3 Tablespoons mixed cornstarch and water chestnut flour, divided in half
1/2 pound silken tofu, cut nto one-inch squares
2 Tablespoons vegetable oil
1 heaping Tablespoon fermented black beans rinsed
1 teaspoon fresh ginger, rinsed
1 teaspoon fresh garlic, peeled and minced
1 teaspoon minced green part of a scallion
1 small piquant chili pepper, seeded and minced
2 Tablespoons dark soy sauce
1 Tablespoon Chinese rice wine
1. Toss the oysters with half the flour and set them aside.
2. Put tofu in boiling water for one minute, then drain and set this aside.
3. Heat the wok or fry pan, add the oil, and stir-fry the black beans for one minute, then add the ginger, garlic, scallion pieces, and the chili pepper and stir-fry for one more minute then add the oysters and the tofu, and stir-fry another minute. Next, add the soy sauce, rice wine, and the rest of the flour. Toss well and serve immediately.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720