Clams in Black Bean Sauce
black bean sauce
scallions, spring or green onions
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.