Name: Manila Clams with Black Bean and Ginger Sauce
Ingredients: 2 ts Peanut oil; 2 tb Ginger, finely minced; 1 tb Garlic, finely minced; 1 Jalapeno, seeded and minced; 1/4 c Minced scallion; 2 Dozen manila clams or new zealand cockles; 1/4 c Shao hsing or dry sherry; 1 tb Oyster sauce; 1 ts Thin soy sauce; 1/2 ts Sugar; 2 tb Salted black beans, crushed with a clever; 2 ts Cornstarch; 1/2 ts Sesame oil

You ever have a big decision to make? I believe we should follow what Scripture says the Apostles did in Acts chapter 1. First, verse 24, “They prayed” (cf. 1:14). Second, they followed the Scriptures (1:16, 20). Third, they used common sense (1:21-22). And fourth, they drew lots (1:26). That was the last we hear of lots, because in the following chapter the Holy Spirit will arrive. In the place of lots, we now trust the Holy Spirit to guide our thinking, put good desires on our heart and led us in peace.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	New Zealand	Cooking liv, Import	1	Servings

INGREDIENTS

2	ts	Peanut oil
2	tb	Ginger, finely minced
1	tb	Garlic, finely minced
1		Jalapeno, seeded and minced
1/4	c	Minced scallion
2		Dozen manila clams or new zealand cockles
1/4	c	Shao hsing or dry sherry
1	tb	Oyster sauce
1	ts	Thin soy sauce
1/2	ts	Sugar
2	tb	Salted black beans, crushed with a clever
2	ts	Cornstarch
1/2	ts	Sesame oil

INSTRUCTIONS

Place oil in a wok over medium high heat. Stir fry the ginger, garlic,
jalapeno, and scallions for 1 minute. Add the clams and stir well to blend.
Add the Shoa Hsing and a scant 3/4 cup water. Cover wok, and boil the clams
open for about 2 to 3 minutes. Remove clams and place in a colander; shake
over wok to let the juices run off into wok. Set aside. To the wok, add the
oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook
over medium high heat for 30 seconds. Mix the cornstarch in a small cup
with a little water until a milky liquid is formed, then add to the boiling
liquid in the wok (which will thicken immediately). Stir well for 10
seconds, remove from heat, and add sesame oil. Return clams to wok and toss
to coat. Serve immediately.
Yield: 4 servings as a first course
Recipe by: Cooking Live Show #CL8866 Posted to MC-Recipe Digest V1 #591 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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