Clams In Black Bean Sauce

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Chinese preserved black beans - rinsed, drained,
		And coarsely chopped
1 teaspoon	5ml	Minced garlic
1		Serrano or jalapeño chile - thinly sliced
1 tablespoon	15ml	Dry sherry or Chinese rice wine
2 teaspoons	10ml	Sor sauce
1/2 teaspoon	2.5ml	Sugar
2 lbs	908g / 32oz	Small hard-shell clams - well scrubbed
1/3 cup	78ml	Chicken broth
1 teaspoon	5ml	Sesame oil
1 1/2 teaspoons	7.5ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
1		Green onion, including top - thinly sliced

Recipe Instructions

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the black beans, garlic, and chile and cook, stirring, for 30 seconds. Stir in the sherry, soy sauce, and sugar. Add the clams, broth, and sesame oil; cover and cook until the clams open, about 6 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Discard any clams that haven't opened by the time the sauce has thickened. Garnish with green onion.

This recipe yields 4 to 6 servings.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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