Clams in black bean sauce

Clams in black bean sauce
No votes yet

Clams in black bean sauce ingredients

  • 2 1⁄2 lb Clams
  • 2⁄3 c chicken broth
  • 2 T Black Bean Sauce
  • 1 T Sherry
  • 1 t Cornstarch
  • 2 t Szechwan Chili Sauce
  • 1 T Vegetable oil
  • 1 Scallions
  • - minced
  • 2 t Ginger root
  • - minced

Cooking Clams in black bean sauce

1. Place clams on steamer rack over water in saucepan.
2. Cover and bring to boil.
3. Cook 5 minutes, or just until shells open.
4. Drain.
5. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside.
6. Heat oil in wok or large skillet over high heat.
7. Add onion and ginger; stir-fry 30 seconds.
8. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot.
9. Serve plain or over hot, cooked noodles, as desired.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.