Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 dozen littleneck or cherrystone clams
- 3 Tablespoons vegetable oil
- 2 Tablespoons finely shredded ginger
- 1 Tablespoon finely minced garlic
- 1/2 cup chicken broth
- 2 Tablespoons rice cooking wine (Shao Hsing brand preferred)
- 2 Tablespoons Chinese dried black beans, well rinsed
- 1 scallion, finely shredded
Preparation:
Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a vegetable brush to remove grit and rinse well. Drain the clams in a colander.Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, ginger, and garlic, and stir-fry 30 seconds, or until fragrant. Add the remaining 2 tablespoons vegetable oil, black beans and clams, and stir-fry 3 to 4 minutes, or until the shells just begin to open.
Add the broth and rice wine and cover 2 to 3 minutes, or until some of the shells have opened. Transfer the opened clams to a platter and continue stirring uncovered, on high heat until all the clams have opened and the broth is reduced slightly, about 3 to 4 minutes. Stir in the Chinese black beans. Discard any unopened clams. Garnish with the scallion.
Serve immediately. Serve with rice to 4 to 6 as part of a multicourse meal.
Yield: 4 to 6 servings
Recipe Source: Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young (Simon & Schuster)
Reprinted with permission.
