This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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