Manila Clams with Black Bean & Ginger Sauce
Yield
servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
peanut oil
|
|
| 2 | tablespoons |
ginger
finely minced |
|
| 1 | tablespoon |
garlic
finely minced |
|
| 1 | each |
jalapeño pepper
seeded, minced |
*
|
| ¼ | cup |
scallions, spring or green onions
minced |
|
| 24 | each |
clams
manila or new zealand cockles |
*
|
| ¼ | cup |
chinese (xiao xiang) wine
or dry sherry |
* |
| 1 | tablespoon |
oyster sauce
|
|
| 1 | teaspoon |
soy sauce, tamari
thin |
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
black beans
salted, crushed |
|
| 2 | teaspoons |
cornstarch
|
|
| ½ | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
ginger
finely minced |
|
| 15 | ml |
garlic
finely minced |
|
| 1 | each |
jalapeño pepper
seeded, minced |
*
|
| 59 | ml |
scallions, spring or green onions
minced |
|
| 24 | each |
clams
manila or new zealand cockles |
*
|
| 59 | ml |
chinese (xiao xiang) wine
or dry sherry |
* |
| 15 | ml |
oyster sauce
|
|
| 5 | ml |
soy sauce, tamari
thin |
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
black beans
salted, crushed |
|
| 1E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
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.
