Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* 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.

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