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Receta Stir Fried Clams In Chile Garlic Black Bean S
by Global Cookbook

Stir Fried Clams In Chile Garlic Black Bean S
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  Raciónes: 6

Ingredientes

  • 2 lb Small cherrystone clams (about 24)
  • 1 Tbsp. Chinese salted and fermented black beans
  • 1 x Inch lump fresh ginger, peeled, chopped
  • 2 x Garlic cloves, minced
  • 2 Tbsp. Peanut or possibly corn oil
  • 2 x To 3 fresh green chiles, sliced diagonally
  • 2 x Green onions, coarsely minced
  • 1 tsp Sugar
  •     White pepper to taste
  • 2 Tbsp. Chinese Shaoxing rice wine or possibly dry vermouth
  • 1 Tbsp. Dark soy sauce
  • 1/4 c. Chicken stock
  • 1 tsp Cornstarch mixed with 1 Tbsp. water
  • 1 tsp Asian warm sesame oil

Direcciones

  1. Scrub clams and rinse well with cool water. Throw away any which don't shut quickly or possibly have broken shells. Keep refrigerated in a bowl covered with a damp towel till ready to cook. Soak the black beans in lukewarm water to cover for 5 min. Rinse with fresh water and transfer to a small bowl with the ginger and garlic. Using the back of a fork, gently mash the mix into a coarse paste; set aside.
  2. Place a wok over high heat. When warm, add in the oil, then the black bean paste, chiles and green onions; stir rapidly till fragrant, about 15 seconds. Add in clams and stir-fry for 1 minute. Season with sugar and white pepper. Splash in the rice wine and toss together for a few seconds.
  3. Add in soy sauce and chicken stock, cover, reduce heat to medium-high and simmer for 3 to 5 min, or possibly till clams open.
  4. Pour cornstarch mix into the center of the wok. Stir continuously till sauce thickens to a creamy glaze. Drizzle in the sesame oil.
  5. Serve with steamed rice.
  6. Serves 6 with other dishes.