Recipe - Manila Clams With Black Bean And Ginger Sauce

2 teaspoon Peanut oil
2 tablespoon Ginger, finely minced
1 tablespoon Garlic, finely minced
1 Jalapeno, seeded and minced
One fourth cup Minced scallion
2 Dozen manila clams or new
zealand cockles
One fourth cup Shao hsing or dry sherry
1 tablespoon Oyster sauce
1 teaspoon Thin soy sauce
One half teaspoon Sugar
2 tablespoon Salted black beans, crushed
with a clever
2 teaspoon Cornstarch
One half teaspoon Sesame oil

Place oil in a wok over medium high heat. Stir fry the ginger, garlic,
jalapeno, and scallions for 1 minute. Add the clams and stir well to blend.
Add the Shoa Hsing and a scant Three fourths cup water. Cover wok, and boil the clams
open for about 2 to 3 minutes. Remove clams and place in a colander; shake
over wok to let the juices run off into wok. Set aside. To the wok, add the
oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook
over medium high heat for 30 seconds. Mix the cornstarch in a small cup
with a little water until a milky liquid is formed, then add to the boiling
liquid in the wok (which will thicken immediately). Stir well for 10
seconds, remove from heat, and add sesame oil. Return clams to wok and toss
to coat. Serve immediately.

Yield: 4 servings as a first course

Recipe by: Cooking Live Show #CL8866 Posted to MCRecipe Digest V1 #591 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997