Manila Clams With Black Bean And Ginger Sauce
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
48
Spice
65
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Peanut Oil2 tbsps
Ginger (finely minced)1 tbsp
Garlic (finely minced)1 tbsp
Oyster Sauce1 tsp
Thin Soy Sauce1 tsp
Sugar2 tsps
Cornstarch1 tsp
Sesame OilDirections:
1
Add the Shoa Hsing and a scant 3/4 cup water
2
Place oil in a wok over medium high heat
3
Stir fry the ginger, garlic, jalapeno, and scallions for 1 minute
4
Add the clams and stir well to blend
5
Cover wok, and boil the clams open for about 2 to 3 minutes
6
Remove clams and place in a colander; shake over wok to let the juices run off into wok
7
Set aside
8
To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans
9
Stir well
10
Cook over medium high heat for 30 seconds
11
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)
12
Stir well for 10 seconds, remove from heat, and add sesame oil
13
Return clams to wok and toss to coat
14
Serve immediately