Tender broccoli stems with clams
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Tender broccoli stems with clams
  Broccoli    Clams    Chinese    Seafood  
Last updated 6/12/2012 1:26:21 AM. Recipe ID 60719. Report a problem with this recipe.
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      Title: Tender broccoli stems with clams
 Categories: Chinese, Seafood
      Yield: 4 Servings
      2 lb Broccoli
      4 lg Cloves garlic
      1 tb Fermented soy beans
    1/4 c  Canned baby clams (or
           -crabmeat or shrimp)
    1/2 c  Stock
      2 tb Peanut oil for first
      1 tb Peanut oil
           Cornstarch paste
  Preparation:  Wash broccoli and cut off flowerets (save for another
  dish). With small paring knife, carefully peel outer skin off
  broccoli stems, beginning at the base.  Leave inner stems whole.  Cut
  stems on the bias into 1/4" slices.
  Rinse fermented soy beans.  Peel garlic.  Mince together soy beans and
  garlic; then mash to a paste using mortar and pestle; set aside. Place
  drained baby clams in stock. If substituting fresh clams, crabmeat or
  shrimp, wash, shell and chop into small pieces.
  Stir-frying:  Heat wok to hot, then add first of oil. When oil just
  begin to smoke, add broccoli and toss quickly to avoid burning.
  Stir-fry for about 1 minute. Turn heat down to moderate (or on
  electric range, remove from heat).  Push broccoli up side of wok; add
  remaining oil to bottom of wok; add soy bean mixture. Press and stir
  until odor of beans and garlic is present.
  Return to high heat and immediately recombine with broccoli, stirring
  constantly for about 30 seconds. Beans and garlic will burn easily,
  so keep mixture moving. Quickly add clams and stock; stir-fry for
  another 30 seconds.  Cover for 30 seconds to finish cooking broccoli.
  Remove cover; thicken with cornstarch paste to light sauce.
  Posted by Fred Peters.

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Recipe ID 60719 (Apr 03, 2005)

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