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Clams In Black Bean Sauce

List of Ingredients




For Sauce
1 tablespoon cornstarch
3/4 cup cold water
2 1/2 tablespoons oyster sauce
1 teaspoon soy sauce, dark
1 teaspoon sesame oil
1 teaspoon sugar
1 pinch white pepper

8 cups water
30 small clams, scrubbed well
3 tablespoons peanut oil
2 tablespoons fresh ginger root, peeled & shredded
1 tablespoon garlic, minced
2 tablespoons black beans, fermented, rinsed and drained
3 tablespoons scallions, thinly sliced

Recipe



MAKE SAUCE:

In a small bowl dissolve cornstarch in cold water and stir in remaining sauce ingredients.

In a wok or kettle bring water to a boil and add clams. Boil clams, stirring occasionally, 4 to 7 minutes, or until they begin to open, transferring as soon as they open with a slotted spoon to a large bowl. Discard any unopened clams and cooking liquid.

Heat cleaned wok or kettle over high heat 1 minute. Add oil and heat until it just begins to smoke. Add gingerroot, garlic, and black beans and stir-fry until garlic is golden. Add clams and stir-fry 1 to 2 minutes, or until coated well. Make a well in center of clam mixture. Stir sauce and pour into well. Bring mixture to a boil, stirring, and stir until clams are coated well. Transfer clam mixture to a serving dish and sprinkle with scallion.

Serve clams with rice.

Makes 4 servings