Fermented black beansDon't spread too evenly, to avoid the sauce becoming too sticky~2 tbspest.
Garlic sprouts (leek)~3-4 stalksest.
Sweet potato starchUsed to coat the oysters so no extra thickening is needed~2 tbspest.
Cooking oil~3 tbspest.
Steps
1
Heat the pan over low heat and add the fermented black beans, without spreading them too evenly. Let the oil slowly warm up to release the beans' aroma.
2
Add the garlic sprouts and stir-fry briefly—no need to cook them until soft.
3
At this point there should be almost no excess liquid in the pan. Add the oysters coated in sweet potato starch and stir-fry.
4
The oysters will release their own juices once added, and since they're coated in starch, the sauce will naturally thicken without needing extra cornstarch slurry.
5
Stir-fry quickly just until the oysters are cooked through, then remove from heat. Avoid overcooking so the oysters stay plump and juicy.
PrimedTableBETA
