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Manila Clams With Black Bean And Ginger Sauce

filipino, shellfish

2 teaspoon peanut oil
2 tablespoon ginger -- finely minced
1 tablespoon garlic -- finely minced
1 jalapeno -- seeded and
1 minced
1/4 cup minced scallion
2 dozen
1/4 cup shao hsing or dry sherry
1 tablespoon oyster sauce
1 teaspoon thin soy sauce
1/2 teaspoon sugar
2 tablespoon salted black beans --
1 crushed with a
2 teaspoon cornstarch
1/2 teaspoon sesame oil
1 manila clams or new zealand
1 cockles
1 clever

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 3/4 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 From: Angele - Freeman Date: 29 Apr 97 Mastercook Recipes (Mailing List) Ä

Yield: 1 servings

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