*  Exported from  MasterCook  *
 
                      STEAMED OYSTERS WITH BLACK BEANS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
                 Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
 
   * 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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