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Manila Clams With Black Bean And Ginger Sauce

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CATEGORY CUISINE TAG YIELD
Grains Cooking liv, Import 1 Servings

INGREDIENTS

2 t Peanut oil
2 T Ginger, finely minced
1 T 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 T Oyster sauce
1 t Thin soy sauce
1/2 t Sugar
2 T Salted black beans, crushed
with a clever
2 t Cornstarch
1/2 t 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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