Clams in Black Bean Sauce
20
20
Ingredients
| 2 ½ | pounds |
clams
|
|
| ⅔ | cup |
chicken broth
|
|
| 2 | tablespoons |
black bean sauce
|
* |
| 1 | tablespoon |
sherry
|
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | teaspoons |
chili sauce
szechwan |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 |
scallions, spring or green onions
minced |
* | |
| 2 | teaspoons |
ginger root
minced |
Directions
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.
