Clams Stir-Fried With Black Beans


Preparation info

  • Makes


    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This is a familiar Cantonese classic— one that has survived its trip from China to the West relatively unscathed. Often, however, foolish shortcuts are taken. For example, the clams and sauce are cooked separately and the sauce is simply poured over them. Of course, this doesn‛t flavor the clams, making the method unacceptable. A fine dish like this, no matter how familiar, should be cooked properly, according to tradition, which is what is done here.