1 tablespoon vegetable oil
1 tablespoon black bean garlic sauce
2 teaspoons minced garlic
3 fresh chili peppers, thinly sliced
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons soy sauce
½ teaspoon sugar
1 ½ pounds small hard-shell clams, well scrubbed
⅓ cup chicken broth
1 teaspoon sesame oil
1 ½ teaspoons cornstarch dissolved in 1 tablespoon water
1 green onion (including top), thinly sliced
1. Place wok or wide frying pan over high heat until hot. Add oil, black beans, garlic, and chilies; cook sherry, soy sauce, and sugar; stir. Add clams, broth, and sesame oil; cover, cook until the clams open, about 6 minutes. Add the cornstarch solution; cook, stirring, until sauce boils and thickens.
2. To serve, discard any unopened clams and transfer to a platter. Garnish with green onion.
Serves 4 as part of a multi-course meal
“Everybody’s Wokking” © 1991 Martin Yan