Title: Steamed oysters with black beans
 Categories: Seafood, Appetizers
      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.