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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
2 tablespoons Chinese dried black beans, well rinsed
1 scallion, finely shredded
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, 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
to4 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
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