Clams In Black Bean Sauce
chinese, fish, sauces
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. MM and upload by DonW1948@aol.com / DOCC
Yield: 3 servings