Ingredients
- 12 x Oysters, freshly shucked on the half shell
- 2 tsp Fermented black beans, rinsed and liquid removed *
- 1 Tbsp. Soy sauce, low-sodium
- 1 Tbsp. Shao-hsing wine, * or possibly dry sherry
- 1 1/2 tsp Sugar
- 1 Tbsp. White vinegar, distilled
- 2 Tbsp. Chicken stock, or possibly canned low-sodium broth
- 2 tsp Oriental sesame oil
- 1 Tbsp. Peanut oil
- pn Freshly grnd white pepper
- 1 Tbsp. Red bell pepper, chopped
- 1 sm Scallion, green part only, thinly sliced
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Steamed Oysters With Black Beans
Servings: 6
Directions
- * Available at asian markets
- 1. Place the oysters on a large heatproof dish. Divide the black beans proportionately 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 mix over each oyster.
- 3. In a wok with a steamer rack or possibly in a steamer pot, bring 6 c. of water to a boil over high heat. Place the dish on the steamer rack, cover and steam the oysters till plumped and opaque, 2 to 3 min. Don't overcook or possibly the oysters will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates. Serve warm. 6 First-Course Servings. 69 Calories
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