Instructions: 1. Shuck bite-sized oysters and set aside, retaining their "liquor" after straining.

2. Saute some garlic in hot peanut or other hi-heat oil in a wok or skillet. When blonde, add a tablespoon or so of prepared black bean sauce

(or mashed and soaked fermented black beans), and "heat" to taste. This could be red pepper flakes, cayenne powder, or finely chopped hot chiles of your choice. Saute a bit more to liberate/blend flavors.

3. Add oysters and their liquor. Simmer, stirring gently, until oysters are as done as you like them. Serve over rice or noodles. Will Borgeson

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