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    PrimaRecipes --> Seafood

    recipe title: Steamed Oysters with Black Beans
    category: Seafood
    keywords: Appetizers
    servings: 6
         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
      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.

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