Yield: 3 Servings
|⅔ cup||Chicken broth|
|2 tablespoons||Black Bean Sauce|
|2 teaspoons||Szechwan Chili Sauce|
|1 tablespoon||Vegetable oil|
|2 teaspoons||Ginger root minced|
Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.