INGREDIENTS

INSTRUCTIONS

Preparation:  Wash broccoli and cut off flowerets (save for another
dish). With small paring knife, carefully peel outer skin off  broccoli
stems, beginning at the base.  Leave inner stems whole.  Cut  stems on
the bias into 1/4" slices.  Rinse fermented soy beans.  Peel garlic.
Mince together soy beans and  garlic; then mash to a paste using mortar
and pestle; set aside. Place  drained baby clams in stock. If
substituting fresh clams, crabmeat or  shrimp, wash, shell and chop
into small pieces.  Stir-frying:  Heat wok to hot, then add first of
oil. When oil just  begin to smoke, add broccoli and toss quickly to
avoid burning.  Stir-fry for about 1 minute. Turn heat down to moderate
(or on  electric range, remove from heat).  Push broccoli up side of
wok; add  remaining oil to bottom of wok; add soy bean mixture. Press
and stir  until odor of beans and garlic is present.  Return to high
heat and immediately recombine with broccoli, stirring  constantly for
about 30 seconds. Beans and garlic will burn easily,  so keep mixture
moving. Quickly add clams and stock; stir-fry for  another 30 seconds.
Cover for 30 seconds to finish cooking broccoli.  Remove cover; thicken
with cornstarch paste to light sauce.  Posted by Fred Peters.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 115
Calories From Fat: 45
Total Fat: 5.2g
Cholesterol: 1.9mg
Sodium: 303.8mg
Potassium: 776.6mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: <1g
Protein: 7.5g