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Manila Clams with Black Bean & Ginger Sauce

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Submitted by jerrycalv

YIELD

servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

2 1E+1
TEASPOONS ML PEANUT OIL
2 3E+1
TABLESPOONS ML GINGER
finely minced
1 15
TABLESPOON ML GARLIC
finely minced
1 1
EACH EACH JALAPEÑO PEPPER
seeded, minced *
¼ 59
24 24
EACH EACH CLAMS
manila or new zealand cockles *
¼ 59
CUP ML CHINESE (XIAO XIANG) WINE
or dry sherry *
1 15
TABLESPOON ML OYSTER SAUCE
1 5
TEASPOON ML SOY SAUCE, TAMARI
thin
½ 2.5
TEASPOON ML SUGAR
2 3E+1
TABLESPOONS ML BLACK BEANS
salted, crushed
2 1E+1
TEASPOONS ML CORNSTARCH
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 46 57% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 199mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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