Title: Steamed Oysters with Black Beans
Categories: Seafood Appetizer
Yield: 6 Servings

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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