Steamed Oysters with Black Beans
Steamed Oysters with Black Beans ingredients
- 12 Oysters, freshly shucked on the half shell
- 2 t Fermented black beans,
- -rinsed and drained
- 1 T soy sauce, low-sodium
- 1 T Shao-hsing wine, * or dry sherry
- 1 1⁄2 t Sugar
- 1 T White vinegar, distilled
- 2 T chicken stock, or canned low-sodium broth
- 2 t Oriental sesame oil
- 1 T Peanut oil
- pn Freshly ground white pepper
- 1 T Red bell pepper, minced
- 1 small Scallion, green part only, thinly sliced
Cooking Steamed Oysters with Black Beans
1. * available at asian markets 1. Place the oysters on a large heatproof dish.
2. Divide the black beans evenly and place atop each oyster.
3. 2. In a small bowl, combine the soy sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and white pepper.
4. Distribute the mixture over each oyster.
5. 3. In a wok with a steamer rack or in a steamer pot, bring 6 cups of water to a boil over high heat.
6. Place the dish on the steamer rack, cover and steam the oysters until plumped and opaque, 2 to 3 minutes.
7. Do not overcook or the oysters will be tough.
8. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates.
9. Serve hot. 6 First-Course Servings.
10. 69 Calories and 157 Mg Sodium per serving.
11. Recipe from Food & Winei, September, 1989.
Post new comment