INGREDIENTS

INSTRUCTIONS

Make the sauce: In a small bowl dissolve the cornstarch in 3/4 cup
cold water and stir in the oyster sauce, the soy sauce, the oil, the
sugar and the white pepper. In a wok or kettle bring 8 cups water to
a boil, add the clams and boil them, stirring occasionally, for 4 to
7 minutes, or until they begin to open, transferring them as soon as
they open with a slotted spoon to a large bowl. Discard any unopened
clams and the cooking liquid. In the wok, dried and heated, heat the
oil over high heat until it just begins to smoke, add the gingerroot,
the garlic and the black beans and stir-fry the mixture until the
garlic is golden. Add the clams and stir-fry the mixture for 1 to 2
minutes, or until the clams are coated well. Make a well in the
center of the clam mixture, stir the sauce, and pour it into the
well. Bring the mixture to a boil, stirring, and stir it until the
clams are coated well with the sauce. Transfer the clam mixture to a
serving dish and sprinkle it with the scallion. This recipe yields 6
servings as part of a Chinese banquet.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8688)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
MAD-SQUAD@prodigy.net
04-11-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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