Clams in black bean sauce

Yield: 3 Servings

Measure Ingredient
2½ pounds Clams
⅔ cup Chicken broth
2 tablespoons Black Bean Sauce
1 tablespoon Sherry
1 teaspoon Cornstarch
2 teaspoons Szechwan Chili Sauce
1 tablespoon Vegetable oil
1 Scallions minced
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.

Similar recipes