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Receta Clams In Black Bean Sauce
by Global Cookbook

Clams In Black Bean Sauce
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Ingredientes

  • 1 Tbsp. vegetable oil
  • 1 Tbsp. Chinese preserved black beans rinsed, liquid removed, and coarsely minced
  • 1 tsp chopped garlic
  • 1 x serrano or possibly jalapeno chile thinly sliced
  • 1 Tbsp. dry sherry or possibly Chinese rice wine
  • 2 tsp sor sauce
  • 1/2 tsp sugar
  • 2 lb small hard-shell clams well scrubbed
  • 1/3 c. chicken broth
  • 1 tsp sesame oil
  • 1 1/2 tsp cornstarch dissolved in
  • 1 Tbsp. water
  • 1 x green onion, including top thinly sliced

Direcciones

  1. Place a wok or possibly wide frying pan over high heat till warm. Add in the vegetable oil, swirling to coat the sides. Add in the black beans, garlic, and chile and cook, stirring, for 30 seconds. Stir in the sherry, soy sauce, and sugar. Add in the clams, broth, and sesame oil; cover and cook till the clams open, about 6 min. Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens. Throw away any clams which haven't opened by the time the sauce has thickened. Garnish with green onion.
  2. This recipe yields 4 to 6 servings.
  3. Comments: This deliciously spicy dish is one of the most popular items served in Cantonese seafood restaurants. One taste will convince you to try it again - and again. You can buy the preserved black beans in Asian markets and in selected supermarkets across the country.