Clams in Black Bean Sauce

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Rating: 3.8/5 (6 votes cast)

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Ingredients

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  • 2 tablespoons fermented black beans, rinsed, finely chopped
  • 1 tablespoon minced ginger
  • 1 large clove garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 3 tablespoons Chinese soy sauce
  • 1 teaspoon brown sugar
  • 1/4 teaspoon chili paste with garlic
  • Vegetable oil
  • 1 medium leek, halved lengthwise, sliced
  • 1 pound frozen baby clams, drained
  • 1 teaspoon cornstarch
  • 1 1/2 tablespoons water
  • 1/2 teaspoon sesame oil

Directions

Use a fork to mash together beans, ginger and garlic.
In a separate bowl, stir together chicken broth, soy sauce, brown sugar and chili paste.
Heat a wok over medium-high heat.
Use a fork to mash together beans, ginger and garlic.
In a separate bowl, stir together chicken broth, soy sauce, brown sugar and chili paste. Heat a wok over medium-high heat. Add about 1 tablespoon of vegetable oil. When oil shimmers, add leek. Stir fry until lightly browned, then remove from wok. Add about 2 tablespoons of oil.
Add bean mixture and stir constantly for about 2 minutes. Add clams and chicken broth mixture and stir for about 1 minute. Make a well in center. Stir together cornstarch and water. Pour into center and stir to combine. Fry for about 1 minute, then add leeks and stir until heated through. Remove from heat and stir in sesame oil.
Serve hot over steamed rice.


Recipe from Central Market Mill Creek - Culinary Resource Center
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