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Steamed Oysters with Black Beans

Recipe

Title:

Steamed Oysters with Black Beans

Categories:

Fish/sea, Appetizers, Beans

Yield:

6 servings

Ingredients

• 12
• Oysters, freshly shucked on
• 2 tb Chicken stock, or canned
• -the half shell
• -low-sodium broth
• 2 ts Fermented black beans,
• 2 ts Oriental sesame oil
• -rinsed and drained *
• 1 tb Peanut oil
• 1 tb Soy sauce, low-sodium
• pn Freshly ground white pepper
• 1 tb Shao-hsing wine, * or dry
• 1 tb Red bell pepper, minced
• -sherry
• 1 sm Scallion, green part only,
• 1 1/2 ts Sugar
• -thinly sliced
• 1 tb White vinegar, distilled

Directions

1. * available at asian markets

Ingredients

• 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.

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