Recipe - Steamed Oysters With Black Beans

12 Oysters, freshly shucked on
the half shell
2 teaspoon Fermented black beans,
rinsed and drained *
1 tablespoon Soy sauce, lowsodium
1 tablespoon Shaohsing wine, * or dry
sherry
1 One half teaspoon Sugar
1 tablespoon White vinegar, distilled
2 tablespoon Chicken stock, or canned
lowsodium broth
2 teaspoon Oriental sesame oil
1 tablespoon Peanut oil
pn Freshly ground white pepper
1 tablespoon Red bell pepper, minced
1 small Scallion, green part only,
thinly cut or sliced up

* 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 FirstCourse