Oyster Pot with Bean Broth

Oriental vegetables and pale, plump oysters are simmered in a broth thickened with dark pungent bean paste. Thin, threadlike slivers of fresh ginger are scattered across the pot in the last few minutes of cooking to add a final aromatic touch. Prepare this dish at the table—an attractive ceramic dish with a lid is particularly good—and serve it with hot white rice and a tart green salad or rice-bran pickles.