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Ginger Clams with Black Bean Sauce

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CATEGORY CUISINE TAG YIELD
Grains, Meats Home1 1 servings

INGREDIENTS

1 tb Olive oil
2 Cloves garlic – minced
1/4 c Fresh ginger – sliced
1/4 ts Red pepper flakes
32 Fresh clams in shells
2 tb Black bean sauce
1 1/2 c Chicken stock
4 tb Dry sherry
1/4 c Scallions – chopped
2 tb Soy sauce
1 tb Oyster sauce
1 ts Sugar
1 1/2 tb Arrowroot or cornstarch
3 tb 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.
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