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Clams In Black Bean Sauce

Magical.Palate's picture
  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
  Sugar 1⁄2 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
  Water 1 Tablespoon
  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.

Recipe Summary

Side Dish

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Clams In Black Bean Sauce Recipe