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Categories:
clams chicken broth black bean sauce sherry cornstarch chili sauce vegetable oil scallions ginger root
Viewed: 25 - Published at: 3 months agoIngredients
- 2 1/2 pounds clams
- 23 cup chicken broth
- 2 tablespoons black bean sauce
- 1 tablespoon sherry
- 1 teaspoon cornstarch
- 2 teaspoons chili sauce szechwan
- 1 tablespoon vegetable oil
- 1 scallions, spring or green onions minced
- 2 teaspoons ginger root minced
Method
- 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.
