Clams in Black Bean Sauce

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To clean the clams of their sand, gently scrub the outside.
  • Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
  • let stand 1 hour, then rinse and drain.
  • Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
  • Remove the steamer from the wok immediately; do not overcook the clams.
  • Heat corn oil in a deep saucepan or wok over medium heat.
  • When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
  • Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
  • Stir in the stock, cook 2 minutes more.
  • In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
  • Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
  • Sauce will thicken somewhat to the consistency of a glaze.
  • Add more cornstarch mixture if necessary.
  • Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
  • Stir to mix.
  • Add the reserved clams and stir just until coated.
  • Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
  • Serve immediately.
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