Steamed Oysters With Black Beans Recipe

* available at asian markets

Step 1

Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster.

Step 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.

Step 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.

Things You'll Need

  • 12 Oysters, freshly shucked on
  • -the half shell
  • 2ts Fermented black beans,
  • -rinsed and drained *
  • 1tb Soy sauce, low-sodium
  • 1tb Shao-hsing wine, * or dry
  • -sherry
  • 1 1/2ts Sugar
  • 1tb White vinegar, distilled
  • 2tb Chicken stock, or canned
  • -low-sodium broth
  • 2ts Oriental sesame oil
  • 1tb Peanut oil
  • Freshly ground white pepper
  • 1tb Red bell pepper, minced
  • 1sm Scallion, green part only,
  • -thinly sliced

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