Manila Clams With Black Bean And Ginger Sauce

Recipe Ingredients

2 teaspoons	10ml	Peanut oil
2 tablespoons	30ml	Finely-minced ginger
1 tablespoon	15ml	Finely-minced garlic
1		Jalapeno - seeded, minced
1/4 cup	23g / 0.8oz	Minced scallion
2		Manila clams or New Zealand cockles
1/4 cup	59ml	Shao Hsing or dry sherry
1 tablespoon	15ml	Oyster sauce
1 teaspoon	5ml	Thin soy sauce
1/2 teaspoon	2.5ml	Sugar
2 tablespoons	30ml	Salted black beans - crushed with clever
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Sesame oil

Recipe 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 clams 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.

This recipe yields 4 servings as a first course.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8866 broadcast 04-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.