Steamed Oysters With Black Beans

Ingredients

12 oysters
1/2 shell
2 ts fermented black beans
1 tb soy sauce
1 tb shao hsing wine
1 1/2 ts sugar
1 tb vinegar
2 tb chicken stock
2 ts oriental sesame oil
1 tb peanut oil
1 tb bell pepper
1 scallion

Instructions

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.