8 medium sized fresh oysters
 3 Tbs vegetable oil
 6 large garlic cloves, minced
 1 Tbs sesame oil
 Thoroughly scrub oysters under cold running water. Open them; leave on the
 half shell, severing oyster from the muscle with a sharp knife while taking
 care not to lose oyster liquor from shell. Arrange oysters--carefully, so as
 not to spill the oyster liquor--on a heatproof dish such as a Pyrex pie
 plate. Place a rack in wok; fill with water to the bottom edge of the rack.
 Cover; bring to a boil. Place dish containing oysters on rack, cover, and
 steam for 5 minutes or until just cooked through. Do not overcook. 
 Meanwhile, about 2 minutes before oysters are ready, heat vegetable oil in a
 small non-stick skillet on high heat. When hot, add garlic and cook until
 tender, about 1 minute. Be careful not to let garlic brown. Stir in sesame
 oil; remove skillet from heat. The mixture must be sizzling hot.
 Remove lid from wok; immediately spoon about 1 teaspoon garlic mixture over
 each oyster. Remove dish containing oysters from steamer and either serve
 from the dish or transfer oysters to heated platter. Serve at once.
 Source: A Taste of Chinatown byJoie Warner, Crown Publishers, 1989