Steamed Oysters with Black Beans
Yield
6 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oysters
shucked |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | tablespoon |
white vinegar
distilled |
|
| 2 | tablespoons |
chicken broth
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | tablespoon |
peanut oil
|
|
| 1 | tablespoon |
sweet red bell peppers
minced |
|
| 1 | small |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
oysters
shucked |
|
| 15 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
sugar
|
|
| 15 | ml |
white vinegar
distilled |
|
| 3E+1 | ml |
chicken broth
|
|
| 1E+1 | ml |
sesame oil
|
|
| 15 | ml |
peanut oil
|
|
| 15 | ml |
sweet red bell peppers
minced |
|
| 1 | small |
scallions, spring or green onions
sliced |
|
Directions
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, 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.
