Ginger Clams with Black Bean Sauce
(Sam Choy’s Cooking ,Island Cuisine At Its Best)
Makes 4 servings
tablespoon salted fermented black beans(dau see)
2 tablespoons peanut oil
cup ground pork
36 fresh clams in shells, scrubbed and rinsed
cup julienned fresh ginger
2 cloves garlic, minced
teaspoon minced Hawaiian red chile pepper(or red chile pepper flakes)
1 cup chicken stock
4 tablespoons sherry
cup chopped green onion
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons water
cup chopped cilantro
Soak black beans in water, then rinse, drain and mash into a paste.
In a wok, heat oil on medium-high heat and add pork, clams, ginger, garlic and chile; stir-fry 3 to 4 minutes.
Add chicken stock, dau-se paste, sherry, green onion, soy sauce, oyster sauce and sugar. Bring to a boil, reduce heat then simmer until clams open.
Mix cornstarch and cold water to make a paste; add to clam mixture and stir 1 minute to thicken.
Serve in a large bowl and garnish with cilantro. Goes great with hot steamed rice.
Copyright © 2005 Sam Choy
