Stir-fried clams in chile garlic black bean sauce

1. Scrub clams and rinse well with cold water.
2. Discard any that do not shut quickly or have broken shells.
3. Keep refrigerated in a bowl covered with a damp towel until ready to cook.
4. Soak the black beans in lukewarm water to cover for 5 minutes.
5. Rinse with fresh water and transfer to a small bowl with the ginger and garlic.
6. Using the back of a fork, gently mash the mixture into a coarse paste; set aside.
7. Place a wok over high heat.
8. When hot, add the oil, then the black bean paste, chiles and green onions; stir rapidly until fragrant, about 15 seconds.
9. Add clams and stir-fry for 1 minute.
10. Seasoni with sugar and white pepper.
11. Splash in the rice wine and toss together for a few seconds.
12. Add soy sauce and chicken stock, cover, reduce heat to medium-high and simmer for 3 to 5 minutes, or until clams open.
13. Pour cornstarch mixture into the center of the wok. Stiri continuously until sauce thickens to a creamy glaze.
14. Drizzle in the sesame oil. Serve with steamed rice.
15. Serves 6 with other dishes.
16. Per serving: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat (1 g saturated), 76 mg cholesterol, 190 mg sodium, 0 g fiber.