* available at asian markets
Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster.
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.
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.