Clams in black bean sauce
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Clams |
| ⅔ | cup | Chicken broth |
| 2 | tablespoons | Black Bean Sauce |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Szechwan Chili Sauce |
| 1 | tablespoon | Vegetable oil |
| 1 | Scallions minced | |
| 2 | teaspoons | Ginger root minced |
Directions
Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.
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