Stir Fried Clams In Chile Garlic Black Bean S Recipe

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Stir Fried Clams In Chile Garlic Black Bean S Ingredients

1 stephen ceideburg
2 lb small cherrystone clams (about 24)
1 tbsp chinese salted and fermented black, beans
1 inch lump fresh ginger, peeled, min, ced
2 garlic cloves, chopped
2 tbsp peanut or corn oil
2 to 3 fresh green chiles, sliced dia, gonally
2 green onions, coarsely chopped
1 tsp sugar
1 white pepper to taste
2 tbsp chinese shaoxing rice wine or dry v, ermouth
1 tbsp dark soy sauce
1/4 cup chicken stock
1 tsp cornstarch mixed with 1 tablespoon, water
1 tsp asian hot sesame oil

A Recipe for
Stir Fried Clams In Chile Garlic Black Bean S

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Stir Fried Clams In Chile Garlic Black Bean S

Stressed spelled backwards is desserts. Coincidence? I think not!
Author Unknown

Stir Fried Clams In Chile Garlic Black Bean S Directions

Scrub clams and rinse well with cold water. Discard any that do not
shut quickly or have broken shells. Keep refrigerated in a bowl
covered with a damp towel until ready to cook. Soak the black beans
in lukewarm water to cover for 5 minutes. Rinse with fresh water and
transfer to a small bowl with the ginger and garlic. Using the back
of a fork, gently mash the mixture into a coarse paste; set aside.

Place a wok over high heat. When hot, add the oil, then the black bean
paste, chiles and green onions; stir rapidly until fragrant, about 15
seconds. Add clams and stir-fry for 1 minute. Season with sugar and
white pepper. Splash in the rice wine and toss together for a few
seconds.

Add soy sauce and chicken stock, cover, reduce heat to medium-high and
simmer for 3 to 5 minutes, or until clams open.

Pour cornstarch mixture into the center of the wok. Stir continuously
until sauce thickens to a creamy glaze. Drizzle in the sesame oil.

Serve with steamed rice.

Serves 6 with other dishes.

PER SERVING: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat (1 g
saturated), 76 mg cholesterol, 190 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 9/1/93.

Serves: 6

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