Clams In Black Bean Sauce
|Vegetable oil||1 Tablespoon|
|Chinese preserved black beans||1 Tablespoon, rinsed, drained and coarsely chopped|
|Minced garlic||1 Teaspoon|
|Serrano chile/Jalapeno chili||1 , thinly sliced|
|Dry sherry/Chinese rice wine||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Hard shell clams||2 Pound, well scrubbed (Small Size)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Sesame oil||1 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon, dissolved in 1 tablespoon water|
|Green onion and tops||1 , thinly sliced|
Place a wok or wide frying pan over high heat until hot.
Add the vegetable oil, swirling to coat the sides.
Add the black beans, garlic, and chile and cook, stirring, for 30 seconds.
Stir in the sherry, soy sauce, and sugar.
Add the clams, broth, and sesame oil; cover and cook until the clams open, about 6 minutes.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Discard any clams that haven't opened by the time the sauce has thickened.
Garnish with green onion.