Manila clams with black bean and ginger sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Peanut oil |
| 2 | tablespoons | Ginger, finely minced |
| 1 | tablespoon | Garlic, finely minced |
| 1 | Jalapeno, seeded and minced | |
| ¼ | cup | Minced scallion |
| 2 | Dozen manila clams or new zealand cockles | |
| ¼ | cup | Shao hsing or dry sherry |
| 1 | tablespoon | Oyster sauce |
| 1 | teaspoon | Thin soy sauce |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Salted black beans, crushed with a clever |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Sesame oil |
Directions
Place oil in a wok over medium high heat. Stir fry the ginger, garlic, jalapeno, and scallions for 1 minute. Add the clams and stir well to blend.
Add the Shoa Hsing and a scant ¾ cup water. Cover wok, and boil the clams open for about 2 to 3 minutes. Remove clams and place in a colander; shake over wok to let the juices run off into wok. Set aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over medium high heat for 30 seconds. Mix the cornstarch in a small cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat, and add sesame oil. Return clams to wok and toss to coat. Serve immediately.
Yield: 4 servings as a first course Recipe by: Cooking Live Show #CL8866 Posted to MC-Recipe Digest V1 #591 by Angele Freeman <jfreeman@...> on Apr 29, 1997