Clams In Black Bean Sauce Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 1 tablespoon Chinese preserved black beans, rinsed, drained, and coarsely chopped | ||
| Garlic | 1 Teaspoon, minced | |
| 1 serrano or jalapeno chile, thinly sliced | ||
| 1 tablespoon dry sherry or Chinese rice wine | ||
| Soy sauce | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| 2 pounds small hard-shell clams, well scrubbed | ||
| Chicken broth | 1/3 Cup (16 tbs) | |
| Sesame oil | 1 Teaspoon | |
| 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water | ||
| 1 green onion (including top), thinly sliced | ||
Directions
Place a wok or wide frying pan over high heat until hot.
Add the vegetable oil, swirling to coat the sides.
Add the black beans, garlic, and chile and cook, stirring, for 30 seconds.
Stir in the sherry, soy sauce, and sugar.
Add the clams, broth, and sesame oil; cover and cook until the clams open, about 6 minutes.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Discard any clams that haven't opened by the time the sauce has thickened.
Garnish with green onion.
Add the vegetable oil, swirling to coat the sides.
Add the black beans, garlic, and chile and cook, stirring, for 30 seconds.
Stir in the sherry, soy sauce, and sugar.
Add the clams, broth, and sesame oil; cover and cook until the clams open, about 6 minutes.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Discard any clams that haven't opened by the time the sauce has thickened.
Garnish with green onion.
Chef
