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Title: Stir Fried Clams in Chile Garlic Black Bean S
Categories: Chinese, Fish
Yield: 6 servings
Stephen Ceideburg
2 lb Small cherrystone clams
-(about 24)
1 tb Chinese salted and fermented
-black beans
1 Inch lump fresh ginger,
-peeled, minced
2 Garlic cloves, chopped
2 tb Peanut or corn oil
2 To 3 fresh green chiles,
-sliced diagonally
2 Green onions, coarsely
-chopped
1 ts Sugar
White pepper to taste
2 tb Chinese Shaoxing rice wine
-or dry vermouth
1 tb Dark soy sauce
1/4 c Chicken stock
1 ts Cornstarch mixed with 1
-tablespoon water
1 ts Asian hot sesame oil
Scrub clams and rinse well with cold water. Discard
any that do not shut quickly or have broken shells.
Keep refrigerated in a bowl covered with a damp towel
until ready to cook. Soak the black beans in lukewarm
water to cover for 5 minutes. Rinse with fresh water
and transfer to a small bowl with the ginger and
garlic. Using the back of a fork, gently mash the
mixture into a coarse paste; set aside.
Place a wok over high heat. When hot, add the oil,
then the black bean paste, chiles and green onions;
stir rapidly until fragrant, about 15 seconds. Add
clams and stir-fry for 1 minute. Season with sugar and
white pepper. Splash in the rice wine and toss
together for a few seconds.
Add soy sauce and chicken stock, cover, reduce heat to
medium-high and simmer for 3 to 5 minutes, or until
clams open.
Pour cornstarch mixture into the center of the wok.
Stir continuously until sauce thickens to a creamy
glaze. Drizzle in the sesame oil.
Serve with steamed rice.
Serves 6 with other dishes.
PER SERVING: 100 calories, 7 g protein, 4 g
carbohydrate, 6 g fat (1 g saturated), 76 mg
cholesterol, 190 mg sodium, 0 g fiber.
From an article by Joyce Jue in the San Francisco
Chronicle, 9/1/93.
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