| 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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