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