Stir Fried Clams In Chile Garlic Black Bean S Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 lbs: Small cherrystone clams, about 24
1 tbsp: Chinese salted and fermented black beans,
1 Inch: lump fresh ginger, peeled, minced
2: Garlic cloves, chopped
2 tbsp: Peanut or corn oil,
2: To 3 fresh green chiles, sliced diagonally
2: Green onions, coarsely chopped
1 tsp: Sugar,
White pepper to taste,
2 tbsp: Chinese Shaoxing rice wine or dry vermouth,
1 tbsp: Dark soy sauce,
1/4 cup: Chicken stock,
1 tsp: Cornstarch mixed with 1 tablespoon water,
1 tsp: Asian hot sesame oil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp