| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Asian | Seafood, Appetizers, Beans | 6 | Servings |
INGREDIENTS
| 12 | Oysters, freshly shucked on the half shell | |
| 2 | ts | Fermented black beans, rinsed and drained * |
| 1 | tb | Soy sauce, low-sodium |
| 1 | tb | Shao-hsing wine, * or dry sherry |
| 1 1/2 | ts | Sugar |
| 1 | tb | White vinegar, distilled |
| 2 | tb | Chicken stock, or canned low-sodium broth |
| 2 | ts | Oriental sesame oil |
| 1 | tb | Peanut oil |
| pn | Freshly ground white pepper | |
| 1 | tb | Red bell pepper, minced |
| 1 | sm | Scallion, green part only, thinly sliced |
INSTRUCTIONS
* 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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