1 Servings
2 t peanut oil
2 T ginger --, finely Minced
1 T garlic --, finely Minced
1 jalapeno -- seeded and
1 minced
1/4 c scallion, minced
2 dozen
1/4 c shao hsing (or dry sherry)
1 T oyster sauce
1 t thin soy sauce
1/2 t sugar
2 T salted black beans --
1 with a, crushed
2 t cornstarch
1/2 t sesame oil
1 manila clams (or new
-zealand)
1 cockles
1 clever
Place oil in a wok over medium high heat. Stir fry the ginger, garlic,
jalapeno, and scallions for 1 minute. Add the clams and stir well to
blend. Add the Shoa Hsing and a scant 3/4 cup water. Cover wok, and
boil the clams open for about 2 to 3 minutes. Remove clams and place
in a colander; shake over wok to let the juices run off into wok. Set
aside. To the wok, add the oyster sauce, the soy sauce, the sugar and
the black beans. Stir well. Cook over medium high heat for 30
seconds. 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). Stir well for 10 seconds, remove
from heat, and add sesame oil. Return clams to wok and toss to coat.
Serve immediately.
4 servings as a first course
|
