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Ingredientes
- 2 tsp Peanut oil
- 2 Tbsp. Finely-chopped ginger
- 1 Tbsp. Finely-chopped garlic
- 1 x Jalapeno seeded, chopped
- 1/4 c. Chopped scallion
- 2 doz Manila clams or possibly New Zealand cockles
- 1/4 c. Shao Hsing or possibly dry sherry
- 1 Tbsp. Oyster sauce
- 1 tsp Thin soy sauce
- 1/2 tsp Sugar
- 2 Tbsp. Salted black beans crushed with clever
- 2 tsp Cornstarch
- 1/2 tsp Sesame oil
Direcciones
- Place oil in a wok over medium-high heat. Stir-fry the ginger, garlic, jalapeno, and scallions for 1 minute. Add in the clams and stir well to blend. Add in the Shoa Hsing and a scant 3/4 c. water. Cover wok, and boil the clams open for about 2 to 3 min. Remove clams and place in a colander; shake over wok to let the juices run off into wok. Set clams aside.
- To the wok, add in 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 c. with a little water till a milky liquid is formed, then add in to the boiling liquid in the wok (that will thicken immediately). Stir well for 10 seconds, remove from heat, and add in sesame oil. Return clams to wok and toss to coat. Serve immediately.
- This recipe yields 4 servings as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 26 | 30% |
| Total Fat 2.97g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 151mg | 4% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.14g | 1% |
| Protein 1.81g | 3% |
