Steamed Oysters With Black Beans
appetizers, beans, chinese, shellfish
12 oysters, freshly shucked on the hal; f shell
2 teaspoon fermented black beans, rinsed and d; rained *
1 tablespoon soy sauce, low-sodium
1 tablespoon shao-hsing wine, * or dry sherry
1 1/2 teaspoon sugar
1 tablespoon white vinegar, distilled
2 tablespoon chicken stock, or canned low-sodium; broth
2 teaspoon oriental sesame oil
1 tablespoon peanut oil
1 pinch freshly ground white pepper
1 tablespoon red bell pepper, minced
1 small scallion, green part only, thinly s; liced
* available at asian markets
1. Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster. 2. In a small bowl, combine the soy sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and white pepper. Distribute the mixture over each oyster. 3. In a wok with a steamer rack or in a steamer pot, bring 6 cups of water to a boil over high heat. Place the dish on the steamer rack, cover and steam the oysters until plumped and opaque, 2 to 3 minutes. Do not overcook or the oysters will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates. Serve hot. 6 First-Course Servings. 69 Calories and 157 Mg Sodium per serving. Recipe from Food & Wine, September, 1989.
Yield: 6 servings