Chinese Garlic Steamed Oysters

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.