Noodles with Clams and Black Bean Sauce Recipe
Ingredients
| 4 tablespoons of salted, fermented black beans, well rinsed | ||
| Garlic | 2 Clove (5gm), minced | |
| Peanut oil | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Minced ginger | 1 Teaspoon | |
| Chicken broth | 4 Tablespoon | |
| Cornstarch | 3 Tablespoon | |
| 1 ten-ounce can of whole baby clams, drained (save broth for other uses) | ||
| 1 pound of vermicelli, cooked al dente, drained | ||
Directions
With a pestle and mortar (or a food processor) make a smooth paste of the black beans and garlic.
In a wok or a deep saucepan, over medium heat, heat the peanut oil and stir-fry the beans-garlic mixture for 40 seconds.
Blend the soy sauce, sherry, and sugar mixture into the bean mixture, and stir-fry for 40 seconds.
Stir in the chicken broth and ginger.
Bring to a boil.
Blend in the chicken broth and cornstarch mixture, stirring until the liquid has thickened.
Stir in the baby clams.
Heat for 30 seconds.
Spoon over the hot vermicelli, and toss well to blend.
In a wok or a deep saucepan, over medium heat, heat the peanut oil and stir-fry the beans-garlic mixture for 40 seconds.
Blend the soy sauce, sherry, and sugar mixture into the bean mixture, and stir-fry for 40 seconds.
Stir in the chicken broth and ginger.
Bring to a boil.
Blend in the chicken broth and cornstarch mixture, stirring until the liquid has thickened.
Stir in the baby clams.
Heat for 30 seconds.
Spoon over the hot vermicelli, and toss well to blend.
Chef
