STIR-FRIED CLAMS IN BLACK BEAN SAUCE

STIR-FRIED CLAMS IN BLACK BEAN SAUCE image

Yield 2-3 servings

Number Of Ingredients 9

2 dozen littleneck or cherrystone clams (or mussels)
3 Tablespoons vegetable oil
2 Tablespoons finely shredded ginger
1 Tablespoon finely minced garlic
1/2 cup chicken broth
2 Tablespoons rice cooking wine (Shao Hsing brand preferred)
2 Tablespoons Chinese dried black beans*, well rinsed
Soy sauce, to taste
If substituting black bean paste/sauce for the black beans, use no/low-sodium chicken broth

Steps:

Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a vegetable brush to remove grit and rinse well. Drain the clams in a colander. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, ginger, and garlic, and stir-fry 30 seconds, or until fragrant. Add the remaining 2 tablespoons vegetable oil, black beans and clams, and stir-fry 3 to 4 minutes, or until the shells just begin to open. Add the broth and rice wine and cover 2 to 3 minutes, or until some of the shells have opened. Transfer the opened clams to a platter and continue stirring uncovered, on high heat until all the clams have opened and the broth is reduced slightly, about 3 to 4 minutes. Stir in the Chinese black beans. Discard any unopened clams. Garnish with the scallion. Serve immediately as part of a meal with rice.