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Ingredientes
- 2 Tbsp. salted black beans lightly mashed
- 2 tsp chili sauce
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 1/2 c. chicken stock (or possibly canned chicken broth)
- 1 Tbsp. soy sauce (or possibly light soy sauce)
- 1 Tbsp. Chinese rice wine (or possibly dry sherry)
- 16 med clams - (abt 1 1/2 lbs) (such as Manila or possibly littleneck)
- 1 Tbsp. vegetable oil
- 1/4 c. fresh basil leaves - (lightly packed) shredded
- 2 x green onions trimmed, and cut into thin strips
- 1 Tbsp. cornstarch dissolved in
- 2 Tbsp. water
Direcciones
- Prepare the seasoning: Stir the salted black beans, chili sauce, ginger and garlic together in a small bowl.
- For the Broth: Stir the stock, soy sauce and rice wine together in a small bowl.
- For the Dish: Scrub the clams under cool running water and throw away any with open shells which don"t close when tapped.
- Pour sufficient water into a large saucepan to fill 2 inches and bring to a boil. Add in the clams, cover, and cook till their shells open, 5 to 6 min.
- Drain the shellfish, discarding any with shells which don"t open, and set them aside.
- Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the seasonings and stir-fry till fragrant, about 1 minute. Add in the broth and bring to a boil. Adjust the heat to medium and add in the clams, basil and green onions. Stir gently to coat the clams with sauce. Add in the dissolved cornstarch and cook, stirring, till the sauce boils and thickens.
- Scoop the clams and sauce onto a hot serving platter.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 37 | 32% |
| Total Fat 4.13g | 5% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 20mg | 7% |
| Sodium 322mg | 13% |
| Potassium 335mg | 10% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.38g | 0% |
| Protein 9.52g | 15% |
