Steamed Oysters With Black Beans Recipe
Recipe Ingredients
12 oysters, freshly shucked on the hal, f shell
2 tsp fermented black beans, rinsed and d, rained *
1 tbsp soy sauce, low-sodium
1 tbsp shao-hsing wine, * or dry sherry
1 1/2 tsp sugar
1 tbsp white vinegar, distilled
2 tbsp chicken stock, or canned low-sodium, broth
2 tsp oriental sesame oil
1 tbsp peanut oil
1 pinch freshly ground white pepper
1 tbsp red bell pepper, minced
1 small scallion, green part only, thinly s, liced
Recipe Preparation
* 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.
Servings: 6
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