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Ингредиенты
- 2 lb Small cherrystone clams (about 24)
- 1 Tbsp. Chinese salted and fermented black beans
- 1 x Inch lump fresh ginger, peeled, chopped
- 2 x Garlic cloves, minced
- 2 Tbsp. Peanut or possibly corn oil
- 2 x To 3 fresh green chiles, sliced diagonally
- 2 x Green onions, coarsely minced
- 1 tsp Sugar
- Â Â White pepper to taste
- 2 Tbsp. Chinese Shaoxing rice wine or possibly dry vermouth
- 1 Tbsp. Dark soy sauce
- 1/4 c. Chicken stock
- 1 tsp Cornstarch mixed with 1 Tbsp. water
- 1 tsp Asian warm sesame oil
Инструкции
- Scrub clams and rinse well with cool water. Throw away any which don't shut quickly or possibly have broken shells. Keep refrigerated in a bowl covered with a damp towel till ready to cook. Soak the black beans in lukewarm water to cover for 5 min. Rinse with fresh water and transfer to a small bowl with the ginger and garlic. Using the back of a fork, gently mash the mix into a coarse paste; set aside.
- Place a wok over high heat. When warm, add in the oil, then the black bean paste, chiles and green onions; stir rapidly till fragrant, about 15 seconds. Add in clams and stir-fry for 1 minute. Season with sugar and white pepper. Splash in the rice wine and toss together for a few seconds.
- Add in soy sauce and chicken stock, cover, reduce heat to medium-high and simmer for 3 to 5 min, or possibly till clams open.
- Pour cornstarch mix into the center of the wok. Stir continuously till sauce thickens to a creamy glaze. Drizzle in the sesame oil.
- Serve with steamed rice.
- Serves 6 with other dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 21 | 62% |
| Total Fat 2.37g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 177mg | 7% |
| Potassium 54mg | 2% |
| Total Carbs 2.51g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.0g | 1% |
| Protein 1.27g | 2% |
