Clams In Black Bean Saucechina, seafood 2 1/2 lb clams 2/3 cup chicken broth 2 tablespoon black bean sauce 1 tablespoon sherry 1 teaspoon cornstarch 2 teaspoon szechwan chili sauce 1 tablespoon vegetable oil 1 scallions minced 2 teaspoon ginger root minced 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. |
