Tender broccoli stems with clams

Yield: 1 servings

Measure Ingredient
2 pounds Broccoli
1 tablespoon Fermented soy beans
½ cup Stock
1 tablespoon Peanut oil
4 larges Cloves garlic
¼ cup Canned baby clams*
\N \N * Can substitute crabmeat or shrimp
\N \N ** for first stir frying
2 tablespoons Peanut oil**
\N \N Cornstarch paste



Preparation: Wash broccoli and cut off flowerettes (save for another dish). With small paring knife, carefully peel outer skin off broccoli stems, beginning at the base. Leave inner stems whole. Cut stems on the bias into ¼" slices. Rinse fermented soy beans. Peel garlic.

Mince together soy beans and garlic; then mash to a paste using mortar and pestle; set aside. Place drained baby clams in stock. If substituting fresh clams, crabmeat or shrimp, wash, shell and chop into small pieces. Stir-frying: Heat wok to hot, then add first of oil. When oil just begin to smoke, add broccoli and toss quickly to avoid burning. Stir-fry about 1 minute. Turn heat down to moderate (or on electric range, remove from heat). Push broccoli up side of wok; add remaining oil to bottom of wok; add soy bean mixture. Press and stir until odor of beans and garlic is present. Return to high heat and immediately recombine with broccoli, stirring constantly for about 30 seconds. Beans and garlic will burn easily, so keep mixture moving. Quickly add clams and stock; stir-fry for another 30 seconds.

Cover for 30 seconds to finish cooking broccoli. Remove cover; thicken with cornstarch paste to light sauce.

Submitted By EARL SHELSBY On 02-03-95

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