Steamed Oysters with Black Beans
Try this Steamed Oysters with Black Beans recipe, or contribute your own. "Appetizers" and "Seafood" are two of the tags cooks chose for Steamed Oysters with Black Beans.
Yield: 6 Ready in 1 hours
0 people trying soon
Verified by stevemur
|1 tbSoy sauce, low-sodium|
|1 tbPeanut oil|
|2 tsFermented black beans|
|1 smScallion; green part only|
|2 tbChicken stock; or canned|
|1 pnFreshly ground white pepper|
|12 Oysters; freshly shucked on|
|2 tsOriental sesame oil|
|1 tbWhite vinegar, distilled|
|1 tbRed bell pepper; minced|
|1 1/2 tsSugar|
|1 tbShao-hsing wine; or dry *|
Steamed Oysters with Black Beans Preparation
* 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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Steamed Oysters with Black Beans. Be the first to review it!