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

-sherry 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.