Stir fried clams in chile garlic black bean s
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Stir fried clams in chile garlic black bean s
  Fried    Clams    Garlic    Chinese    Fish    Chiles  
Last updated 6/12/2012 1:24:56 AM. Recipe ID 58685. Report a problem with this recipe.
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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
      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
  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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Recipe ID 58685 (Apr 03, 2005)

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