STIR-FRIED MANILA CLAMS IN SPICY BLACK BEAN SAUCE
Prep Time: 20 minutes
Yield: 4 servings
This recipe is a classic Filipino dish with a Louisiana twist. It is sure to please the palette both East and West.
12 Manila Clams (soaked in water overnight in fridge)
3 cloves garlic, minced
3 dried red chili peppers
2 stalks green onions, chopped finely (keep the green parts for garish if you wish)
1 tsp fresh ginger, chopped finely
1 tsp black bean sauce
¼ cup water
1 tsp Chinese Rice Wine (Shaoxing Wine)
1 tsp sugar or to taste
1 tab cooking oil
1 tsp corn starch (if thickened sauce is desired)
First, heat about 1 tab of cooking oil in wok. Sauté the garlic, ginger and green onions for about 30 seconds. Add the black bean sauce and stir around briskly. Add the clams and pour about ¼ cup of water into the mix. Add the Chinese Rice Wine and sugar. Bring to a boil and cook until all the clams open up. If you wish to thicken the sauce, add about 1 tsp cornstarch.