| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Vegetables |
|
Seafood, China, Sauce/gravy, Submitted |
3 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Clams |
| 2/3 |
c |
Chicken broth |
| 2 |
tb |
Black Bean Sauce |
| 1 |
tb |
Sherry |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Szechwan Chili Sauce |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Scallions minced |
| 2 |
ts |
Ginger root minced |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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