Ginger clams with black bean sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic - minced | |
| ¼ | cup | Fresh ginger - sliced |
| ¼ | teaspoon | Red pepper flakes |
| 32 | Fresh clams in shells | |
| 2 | tablespoons | Black bean sauce |
| 1½ | cup | Chicken stock |
| 4 | tablespoons | Dry sherry |
| ¼ | cup | Scallions - chopped |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Oyster sauce |
| 1 | teaspoon | Sugar |
| 1½ | tablespoon | Arrowroot or cornstarch |
| 3 | tablespoons | Water |
| 1 | pounds | Angel hair pasta |
| Chopped cilantro for garnish | ||
Directions
Directions: In a large wok, heat the olive oil, garlic, ginger and red pepper flakes. Stir fry briefly. Place the clams in wok and toss to coat.
Add the black bean sauce, chicken stock, sherry, scallions, soy sauce, oyster sauce, and sugar. Bring to a boil then reduce heat. Cover and allow to simmer for 4-5 minutes until clams open. Combine the arrowroot/cornstarch with the water to make a paste. Add paste to clam mixture and stir for about 1 minute to thicken. Serve over the cooked angel hair pasta and garnish with the cilantro.
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