INGREDIENTS

INSTRUCTIONS

Scrub clams and rinse well with cold water. Discard any that do not shut
quickly or have broken shells. Keep refrigerated in a bowl covered with a
damp towel until ready to cook. Soak the black beans in lukewarm water to
cover for 5 minutes. Rinse with fresh water and transfer to a small bowl
with the ginger and garlic. Using the back of a fork, gently mash the
mixture into a coarse paste; set aside.
Place a wok over high heat. When hot, add the oil, then the black bean
paste, chiles and green onions; stir rapidly until fragrant, about 15
seconds. Add clams and stir-fry for 1 minute. Season with sugar and white
pepper. Splash in the rice wine and toss together for a few seconds.
Add soy sauce and chicken stock, cover, reduce heat to medium-high and
simmer for 3 to 5 minutes, or until clams open.
Pour cornstarch mixture into the center of the wok. Stir continuously until
sauce thickens to a creamy glaze. Drizzle in the sesame oil.
Serve with steamed rice.
Serves 6 with other dishes.
PER SERVING: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat (1 g
saturated), 76 mg cholesterol, 190 mg sodium, 0 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 9/1/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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