| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Home1 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 2 |
|
Cloves garlic – minced |
| 1/4 |
c |
Fresh ginger – sliced |
| 1/4 |
t |
Red pepper flakes |
| 32 |
|
Fresh clams in shells |
| 2 |
T |
Black bean sauce |
| 1 1/2 |
c |
Chicken stock |
| 4 |
T |
Dry sherry |
| 1/4 |
c |
Scallions – chopped |
| 2 |
T |
Soy sauce |
| 1 |
T |
Oyster sauce |
| 1 |
t |
Sugar |
| 1 1/2 |
T |
Arrowroot or cornstarch |
| 3 |
T |
Water |
| 1 |
lb |
Angel hair pasta |
|
|
Chopped cilantro for garnish |
INSTRUCTIONS
Directions: In a large wok, heat the olive oil, garlic, ginger and red
pepper flakes. Stir fry briefly. Place the clams in wok and toss to
coat. Add the black bean sauce, chicken stock, sherry, scallions, soy
sauce, oyster sauce, and sugar. Bring to a boil then reduce heat.
Cover and allow to simmer for 4-5 minutes until clams open. Combine
the arrowroot/cornstarch with the water to make a paste. Add paste to
clam mixture and stir for about 1 minute to thicken. Serve over the
cooked angel hair pasta and garnish with the cilantro. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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