- Sauté garlic, ginger, and onion in the sesame oil.
- When golden, add black beans and chutney or pepper jam. Sauté briefly.
- Add chicken broth, barbecue sauce, soy, catsup, honey, star anise or 5-spice, and "heat." Heat can be fresh, seeded, minced Serrano or jalapeno peppers, Oriental chili paste, cayenne or Tabasco , in approximately order of preference. You can go a little heavy on the heat, as some of it will dissipate in the cooking process.
- Cook sauce to desired consistency–not runny, but not too thick. This usually takes 20-45 minutes. Keep refrigerated until ready to use. Leftover sauce can be frozen and used later.
- Spoon sauce, including particulate matter from the bottom, into shucked oysters as they go on the grill (or in the oven) for "barbequing".
- 1/4 c. Oriental sesame oil
- 1 tbsp. finely chopped fresh garlic
- 1 1/2 tsp. finely chopped fresh ginger
- 1/4 yellow onion, minced
- 1 tsp. mashed, chopped fermented black beans
- 1 tbsp. chutney or red pepper jam
- 1 can or 1 1/2 c. homemade chicken broth
- 1/4 c. bottled barbecue sauce such as Bull’s Eye
- 1/4 c. soy sauce
- 3 tbsp. catsup
- 1 tbsp. honey
- Pinch of crushed star anise or Chinese 5-spice powder
- "Heat" to taste