Ingredients
- 12 oysters
- 1 scallion
- 1/2 shell
- 30 ml chicken stock
- 16 ml vinegar (white)
- 16 ml shao hsing wine
- 16 ml soy sauce
- 16 ml peanut oil
- 12 gr fermented black beans
- 10 ml oriental sesame oil
- 8 gr bell pepper (red)
- 6 gr sugar
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. -10ºC irst-Course Servings. 69 Calories and 157 Mg Sodium per serving. Recipe from Food & Wine, September, 1989.
